Low-Carb Substitute

Low-carb Pancakes with Spinach and Cheese

3.6
Average: 3.6 (5 votes)
(5 votes)
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

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Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
635
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie635 kcal(30 %)
Protein42 g(43 %)
Fat49 g(42 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A1.5 mg(188 %)
Vitamin D1.5 μg(8 %)
Vitamin E9.5 mg(79 %)
Vitamin K489.2 μg(815 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin10.6 mg(88 %)
Vitamin B₆0.4 mg(29 %)
Folate241 μg(80 %)
Pantothenic acid1.9 mg(32 %)
Biotin25.7 μg(57 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C65 mg(68 %)
Potassium1,162 mg(29 %)
Calcium952 mg(95 %)
Magnesium191 mg(64 %)
Iron6.6 mg(44 %)
Iodine46 μg(23 %)
Zinc6.2 mg(78 %)
Saturated fatty acids15.8 g
Uric acid97 mg
Cholesterol203 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
3 eggs
4 ounces Sour cream
1 teaspoon Baking powder
0.6666 cup ground almonds
½ cup Sparkling water
2 ¼ cups Spinach
1 onion
1 garlic
3 tablespoons olive oil
8 ounces Ricotta cheese
peppers
1 cup shredded Mountain cheese
½ chile pepper
2 tablespoons Almond slivers
How healthy are the main ingredients?
Ricotta cheeseSour creamalmondolive oileggSpinach

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.