Spinach Parsley Pancakes with Chickpeas Filling
Spinach Parsley Pancakes with Chickpeas Filling - Delicious lunch idea if you need to move fast! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Fresh spinach gives these pancakes a bright color and tons of valuable vitamin A, which strengthens vision and supports healthy skin.
Those who prefer to prepare the spinach pancakes in a sweet version can serve them with boiled buckwheat, yoghurt, some honey and fresh berries, for example.
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 156 μg | (260 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 194 mg | (65 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 152 mg |
Ingredients
Kitchen utensils
Preparation steps
Wash the spinach and parsley and shake dry. Puree the spinach and half of the parsley together with the flour, eggs, oat drink and 1 pinch of salt in a blender. Set aside and let it swell a little.
In the meantime, rinse and drain the chickpeas. Mix with yogurt, lemon juice, tahini, and cumin. Season to taste with salt and pepper. Wash apple, remove core and cut into narrow slices.
Heat some olive oil in a frying pan, add some pancake batter and fry over medium heat for 3-4 minutes on each side. Continue with the rest of the dough and bake 3-4 pancakes from it.
Arrange the pancakes on plates, fill them with the chickpeas and serve with apple wedges and sprinkled with parsley.
