Low Calorie Lunch

Spinach Parsley Pancakes with Chickpeas Filling

4.2
Average: 4.2 (10 votes)
(10 votes)
Spinach Parsley Pancakes with Chickpeas Filling

Spinach Parsley Pancakes with Chickpeas Filling - Delicious lunch idea if you need to move fast! Photo: Beeke Hedder

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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
646
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie646 kcal(31 %)
Protein25 g(26 %)
Fat21 g(18 %)
Carbohydrates87 g(58 %)
Sugar added0 g(0 %)
Roughage12.6 g(42 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.1 μg(6 %)
Vitamin E5.9 mg(49 %)
Vitamin K156 μg(260 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.9 mg(74 %)
Vitamin B₆0.4 mg(29 %)
Folate143 μg(48 %)
Pantothenic acid2.3 mg(38 %)
Biotin24.9 μg(55 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C39 mg(41 %)
Potassium880 mg(22 %)
Calcium234 mg(23 %)
Magnesium194 mg(65 %)
Iron12.3 mg(82 %)
Iodine13 μg(7 %)
Zinc5 mg(63 %)
Saturated fatty acids4.8 g
Uric acid261 mg
Cholesterol152 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
3
Ingredients
4 ounces Spinach
1 handful parsley
9 ounces Spelt flour
2 medium eggs
7 ounces Oat Milk
salt
8 ounces chickpeas (drained weight)
7 ounces Low Fat Yogurt
1 tablespoon lemon juice
2 teaspoons Tahini
½ teaspoon ground Cumin
peppers
1 Apple
2 tablespoons olive oil
How healthy are the main ingredients?
Spelt flourchickpeasYogurtOat Milkparsleyolive oil
Preparation

Kitchen utensils

1 Blender, 1 Skillet, 1 Bowl, 1 Slotted spatula

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Arrange the pancakes on plates, fill them with the chickpeas and serve with apple wedges and sprinkled with parsley.