Spinach pancake with savoury filling
We actually came up with this pancake because we like spinach so much. But when we were getting it done, we suddenly saw a great opportunity to get kids to eat more vegetables while eating pancakes. This pancake not only contains spinach but is also filled with tasty vegetables. A delicious paprika tomato sauce goes on top, so even more extra vegetables!
Porties: portion
Ingrediënten
Spinazie pannenkoek
- 150 ml soy milk
- 130 gr all-purpose flour
- 45 gr spinach
- 1 egg
- 1 tsp salt
Vulling
- 4 chestnut mushrooms
- 2 shallots
- 1 tbsp smoked soy bacon or other vegetarian bacon
- olive oil, pepper, salt
Paprika tomatensausje
- 1 red bell pepper or can of roasted bell pepper
- 2 tomatoes
- 1 white onion
- pepper and salt
Instructies
Paprika tomato sauce
- Roast a bell pepper under the grill until it is blackened. Then put it in a bag and let it sit for 15 minutes. The skin will come off very easily. Add the tomatoes under the grill for the last 5 minutes. You can then peel the tomatoes very easily. Place the skinned bell pepper and the skinned tomatoes in the blender. Season with salt and pepper.
Spinach pancake
- Place the spinach and soy milk in the blender. When it is one whole, add the egg, salt and flour and blend until one whole. Bake the pancake as you bake 'normal' pancakes.
Filling
- Cut the mushrooms into slices.
- Cut the shallots into rings.
- Saute the mushrooms and shallots in the oil. Add the smoked bacon and some salt and pepper to taste.
- Place the pancake on a plate, spoon the filling on top and pour the sauce over it.
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