Bulgur, Spinach, And Toasted Walnut Pancakes Recipe

Name: Bulgur, Spinach, And Toasted Walnut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water; 1 cup uncooked bulgur; 1/3 cup finely chopped walnuts; 2 tablespoons low-sodium soy sauce; Cooking spray; 3/4 cup finely chopped onion; 1 garlic clove, minced; 2 cups chopped fresh, tightly packed spinach; 1/4 teaspoon salt; 1/2 cup orange juice; 2 large egg yolks; 1/4 cup whole wheat flour (about 1 1/5 ounces); 2 large egg whites; 1 tablespoon canola oil; 2 cups loosely packed spinach leaves; Orange rind strips (optional)

Servings: persons

2 cups boiling water
1 cup uncooked bulgur
1/3 cup finely chopped walnuts
2 tablespoons low-sodium soy sauce
Cooking spray
3/4 cup finely chopped onion
1 garlic clove, minced
2 cups chopped fresh, tightly packed spinach
1/4 teaspoon salt
1/2 cup orange juice
2 large egg yolks
1/4 cup whole wheat flour (about 1 1/5 ounces)
2 large egg whites
1 tablespoon canola oil
2 cups loosely packed spinach leaves
Orange rind strips (optional)

1
Combine water and bulgur in a bowl; cover and let stand 20 minutes. Drain well, and press excess liquid out of bulgur.
2
Heat walnuts in a large skillet over medium heat until walnuts are hot. Add soy sauce; cook 20 seconds or until liquid evaporates, stirring constantly. Remove from pan. Wipe pan with a paper towel.
3
Heat pan over medium-high heat. Coat the pan with cooking spray. Add onion; saute 5 minutes or until golden. Add garlic; saute 30 seconds. Add 2 cups chopped spinach; cook 30 seconds. Add bulgur, walnuts, and salt; stir well.
4
Combine juice and egg yolks in a large bowl. Add bulgur mixture. Spoon flour into a dry measuring cup; level with a knife. Add flour to bulgur mixture; stir well. Beat egg whites with a mixer at high speed until soft peaks form. Fold whites into bulgur mixture.
5
Heat oil in a nonstick griddle or large nonstick skillet over medium heat. Pour 1/2 cup batter per pancake onto hot pan, spreading each to a 5-inch diameter. Cook 5 minutes or until bottoms are browned. Carefully turn pancakes over; cook for 4 minutes or until bottoms are golden. Transfer to plate; keep warm.
6
Heat pan over medium-high heat. Add 2 cups spinach; cook 2 minutes or until spinach wilts, stirring constantly. Serve with pancakes. Garnish with rind strips, if desired.

1406

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups boiling water, 1 cup uncooked bulgur, 1/3 cup finely chopped walnuts, 2 tablespoons low-sodium soy sauce, and more.

Yes, Bulgur, Spinach, And Toasted Walnut Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bulgur, Spinach, And Toasted Walnut Pancakes

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