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Wholemeal spinach and cheddar pancakes

Special Diets

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Wholemeal spinach and cheddar pancakes
Chunky, cheesy pancakes topped with tomatoes and basil.
Serves
4
Prep
10 minutes
Cook
10 minutes
Each 203g serving contains (excludes serving suggestion)
KCal
219
Carbs
24.0g
Fibre
5.3g
Protein
13.0g
Fat
6.7g
Saturates
2.3g
Sugars
6.7g
Salt
0.34g
Fruit/Veg Portion
1
Ingredients

Ingredients

2 tsp sunflower oil
1 large onion, finely chopped
1 egg, beaten
150ml semi-skimmed milk
100g wholemeal flour
200g frozen spinach, defrosted, excess water removed
50g reduced-fat mature cheddar cheese, finely diced
good pinch white pepper
20 cherry tomatoes, quartered
10g fresh basil, chopped
pinch black pepper
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Method

Method

Recipe tips
  • Try adding other vegetables to the pancakes such as grated courgette, cooked leeks or mushrooms.
  • Keep the pancakes warm between two plates, over a saucepan of gently simmering water, until they are all cooked.
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