Spinach and Hummus Pancakes

You will like today's recipe: it's easy, light and very tasty. Carolina, author of La Cocina de Carolina, suggests some original spinach pancakes that will surprise with any filling, but I assure you that with Carolina's proposal, hummus and vegetables, success is guaranteed!

When it comes to eating healthy and light, we often run out of ideas for how to cook, I especially struggle with vegetables. That's why I try to find and create the most original recipes possible to eat them, like these spinach pancakes made with whole spelt flour and spinach, which also include flax seeds. These ingredients are perfect to replace white and refined flours, something we should avoid if we want to get our figure ready for this summer.

They are very easy to prepare, much easier than making cookies: you only need good ingredients and a mandoline to cut the vegetable into very fine julienne. Also, for kids you can prepare them with their favorite filling, a bit of cheese, ground meat, tomato…

MasterClass slate plates

Ingredients

For the pancakes:

120 g baby spinach leaves
2 tablespoons Greek yogurt
Salt and freshly ground pepper
40 g ground flax seeds
150 g whole spelt flour

For the filling:

160 g baba ghanoush or hummus already prepared
20 g baby spinach leaves
2 carrots
1 beet
1 cucumber
1 spring onion
1 cup fresh mint leaves
Lemon slices to serve

Preparation

We start by cutting the vegetables (carrot, beet, cucumber and spring onion) into julienne with the help of a mandoline. Set aside.

We prepare the pancakes (wraps):

Place the spinach leaves in a large bowl. Cover with boiling water and let them cook for one minute. Drain and squeeze well, pressing the spinach to remove any remaining water.

Blend the spinach, yogurt, salt and pepper until very smooth, using a blender.

Add the flax seeds and the flour, and mix well.

Flour a flat surface and knead until you get a dough similar to cookie dough.

Divide the dough into four equal parts and roll them out with a rolling pin between two sheets of baking paper until they have a diameter of about 20 cm.

Heat a non-stick frying pan over low heat and cook for a couple of minutes on each side (do not add oil). You will see small bubbles appear in the dough, or it will slightly change color when they are ready.

Sartén antiadherente Bra Infinity

To serve, I presented them on some slate plates. Spread two tablespoons of baba ghanoush or hummus over each pancake, place the baby spinach leaves, carrot, beet, cucumber, onion and mint on top. Dress with a little lemon and serve.