Spinach and Pumpkin Seed Pancakes

Pancakes with fresh spinach, cottage cheese, and pumpkin seeds for the finishing touch. Both crispy and light!

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Spinach, raw

  • 200 g Cheese, cottage cheese

  • 0.5 teaspoons Salt, table

  • 1 spoon Oil, olive

  • 0.5 teaspoons Saffron, dry

  • 4 spoon Seeds, pumpkin

Testo za palačinke

  • 350 ml Milk, whole milk

  • 1 spoon Oil, olive

  • 220 g Wheat flour, white, multi-purpose

  • 1 dl Water, bottled

  • 2 pinch Salt, table

  • 2 piece Egg, fresh

Za peko palačink

  • 1 spoon Wheat germ oil

Steps

  1. Place a pan on the stove and lightly coat it with oil, then heat it well. Use a ladle to pour a small amount of batter into the pan and rotate the pan to evenly spread the batter. Reduce the heat to medium and cook the pancake until the surface sets. Shake the pan to loosen the pancake, then flip it with a spatula and cook the other side for about 1 minute. Stack the cooked pancakes on a warmed plate and cover them. Repeat the process until all the batter is used.

  2. Thoroughly squeeze the cooled spinach and chop it finely. Combine the spinach, cottage cheese, salt, and pepper in a bowl and mash well with a fork. Add a bit of olive oil for flavor and mix again.

  3. Fill the pancakes with the prepared mixture and fold or roll them as desired. Place two pancakes on each plate and sprinkle with a pinch of saffron and pumpkin seeds.

Nutrition Information (Per 100g)

  • Calories: 131.86 kcal
  • Fat: 3.84 g
    • Saturated Fat: 0.58 g
  • Carbohydrates: 15.95 g
    • Sugars: 0.5 g
  • Protein: 6.01 g
  • Fiber: 1.34 g

Advice

Pumpkin seeds can also be toasted in a dry pan. Chop some of the seeds finely and mix them into the pancake batter, while sprinkling the rest over the prepared pancakes. You can also add a bit of sour cream to the batter if desired.