Classic Vegetarian Dish

Green Spelt Pancakes with Beet Cheese Topping

Average: 4.8 (6 votes)
(6 votes)
Green Spelt Pancakes with Beet Cheese Topping

Green spelt pancakes with beet cheese topping - With these meatballs, no one is guaranteed to miss the meat!

share Share
bookmark_border Copy URL
50 min.

Healthy, because

Even smarter

Nutritional values

In addition to carbohydrates, protein and fiber, green spelt provides minerals such as potassium, iron and magnesium, as well as B vitamins, vitamins A and E. The smoky, spicy flavor of green spelt is created by kilning (drying with heat) the spelt grains over a beech fire at a minimum of 110˚C / 250˚ F degrees.

Instead of cooking the pancakes in a pan, you can also cook them in the oven on a tray covered with baking paper - this will save on the fat.

1 serving contains
(Percentage of daily recommendation)
Calorie396 kcal(19 %)
Protein19 g(19 %)
Fat10 g(9 %)
Carbohydrates57 g(38 %)
Sugar added0 g(0 %)
Roughage13.5 g(45 %)
Vitamin A1.9 mg(238 %)
Vitamin D0.7 μg(4 %)
Vitamin E2.4 mg(20 %)
Vitamin K80.5 μg(134 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.8 mg(57 %)
Folate218 μg(73 %)
Pantothenic acid1.7 mg(28 %)
Biotin18.1 μg(40 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C37 mg(39 %)
Potassium1,192 mg(30 %)
Calcium156 mg(16 %)
Magnesium132 mg(44 %)
Iron5.3 mg(35 %)
Iodine19 μg(10 %)
Zinc3.6 mg(45 %)
Saturated fatty acids1.7 g
Uric acid103 mg
Cholesterol100 mg
Complete sugar15 g


14 ozs carrots (about 4 carrots)
18 ozs Leeks
2 garlic cloves
3 tsps olive oil
2 tsps Curry powder
3 Tbsps white balsamic vinegar
11 ozs Whole spelt seeds
8 fluid ozs Vegetable broth
5 ozs pre-cooked and peeled Beets (vacuum packed)
2 ozs sheep cheese
2 ozs Cottage cheese
2 Tbsps chopped Dill
2 eggs
3 ½ ozs Whole wheat flour
1 Tbsp Dijon mustard
How healthy are the main ingredients?
LeekcarrotWhole wheat flourCottage cheeseolive oilDill

Preparation steps


Clean, peel and coarsely grate carrots. Clean leeks, wash, cut lengthwise into strips and chop. Peel and chop the garlic.


Heat 1 tsp olive oil in a frying pan. Sauté carrots, leeks and garlic in it over medium heat for about 5 minutes. Stir in curry powder and 2 tbsp vinegar, then stir in the green spelt meal. Pour in broth and bring everything to a boil. Turn off stove and let green spelt mixture swell covered for 15 minutes.


Meanwhile, cut beet and feta cheese into small cubes. Mix feta cheese with cream cheese and beet. Mix dill and remaining vinegar. Season with salt and pepper.


Transfer green spelt mixture to a bowl, pour off excess broth and let cool for about 5 minutes.


Add eggs, flour and mustard to the green spelt mixture, salt, pepper, mix well and form 8 flat pancakes. Heat 1 tsp oil in a frying pan, fry 4 pancakes on each side in turn for 3-4 minutes over medium heat. Arrange the pancakes on plates and serve with the topping.