Low-carb Pancakes with Spinach and Cheese
Low-carb pancakes with spinach and cheese - Low carbohydrate and delicious version of the classic. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
These pancakes are low in carbs but rich in iron and protein from the spinach and cheese.
Serve these pancakes with a simple salad for a satisfying low-carb lunch.
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 489.2 μg | (815 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 241 μg | (80 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25.7 μg | (57 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,162 mg | (29 %) | ||
| Calcium | 952 mg | (95 %) | ||
| Magnesium | 191 mg | (64 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 203 mg |
Ingredients
- Ingredients
- 3 eggs
- 4 ozs Sour cream
- 1 tsp Baking powder
- 0.6666 cup ground almonds
- ½ cup Sparkling water
- 2 ¼ cups Spinach
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 8 ozs Ricotta cheese
- peppers
- 1 cup shredded Mountain cheese
- ½ chili pepper
- 2 Tbsps Almond slivers
Preparation steps
Separating eggs. Beat the egg whites until stiff, mix egg yolks with sour cream, baking powder and 1 pinch of salt, stir in ground almonds. Carefully fold in water and beaten egg whites and let the batter swell for 10 minutes.
In the meantime clean, wash and cut the spinach into strips. Peel and finely chop onion and garlic. Heat 1 tablespoon of oil in a frying pan. Sauté both for 2 minutes at medium heat. Add the spinach and fry for 5 minutes. Then remove from the heat. Mix the ricotta with the spinach and season to taste with salt and pepper.
Bake about 24 pancakes from the batter in the remaining oil in portions of about 5 minutes each. Place the pancakes on a baking sheet lined with baking paper, add the spinach mixture. Grate cheese and sprinkle over the pancakes.
Bake the pancakes in a preheated oven at 180 °C/ 350 °F (convection 160 °C/325 °F) for 15 minutes. Wash the chillies, halve lengthwise, remove seeds and chop. Garnish the pancakes with the almonds.
