Spinach pancakes stuffed with veggies Recipe

Name: Spinach pancakes stuffed with veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh spinach or 1 package frozen spinach; 1 large egg; 1 cup whole wheat flour; 1 tbsp olive oil; 1 Salt and pepper to taste; 1 tsp baking powder; 1 tbsp Milk; 1 cup sliced mushrooms; 1 large onion; 2 Cloves garlic; 1 Bell pepper; 2 Tomatoes; 1 cayenne pepper, salt and pepper to taste; 1 tbsp Vegetable oil

Servings: persons

1 cup fresh spinach or 1 package frozen spinach
1 large egg
1 cup whole wheat flour
1 tbsp olive oil
1 Salt and pepper to taste
1 tsp baking powder
1 tbsp Milk
1 cup sliced mushrooms
1 large onion
2 Cloves garlic
1 Bell pepper
2 Tomatoes
1 cayenne pepper, salt and pepper to taste
1 tbsp Vegetable oil

1
In a blender, combine the spinach, milk, egg and oil and blend until smooth.
2
When used frozen spinach, it has to be thawed completely before blending it.
3
In another bowl mix all the other ingredients for spinach pancakes, and whisk together.
4
Combine the spinach mixture to the dry ingredients and whisk until just combined.
5
Heat a oil greased large pan over medium heat and pour the mixture into small or large round shaped pancakes.
6
Flip the pancakes, after it is cooked and set aside.
7
For the veggie stuffing, heat oil in a skillet over medium heat and saute chopped garlic and onion.
8
Add the veggies and tomatoes and cook them for 10 minutes until it is soft.
9
Add the spices and give the mixture a good stir until it is well combined with the spices.
10
Stuff the pancakes with veggies and serve

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup fresh spinach or 1 package frozen spinach, 1 large egg, 1 cup whole wheat flour, 1 tbsp olive oil, and more.

Yes, Spinach pancakes stuffed with veggies 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.

That's it — enjoy your meal!

Spinach pancakes stuffed with veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions