You will like today's recipe: it is easy, light and very rich. Carolina, author of La Cocina de Carolina , proposes 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, many times we run out of ideas on how to cook, it happens to me especially with vegetables. That's why I try to find and create recipes that are as original as possible to eat, like these spinach pancakes made from whole spelled flour and spinach, which also contain flax seeds. These ingredients are perfect to replace white and refined flours, something that 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 mandolin to cut the vegetables into very thin julienne strips. In addition, you can prepare them for children with their favorite filling, a little cheese, minced meat, tomato...

spinach pancakes

MasterClass Slate Plates


For the pancakes:

120 g baby spinach leaves
2 tablespoons Greek yogurt
Freshly ground salt and pepper
40 g ground flax seeds
150 g of whole spelled flour

For the filling:

160 g ready-made baba ghanoush or hummus
20 g baby spinach leaves
2 carrots
1 beetroot
1 cucumber
1 spring onion
1 cup fresh mint leaves
lemon wedges to serve


We start by cutting the vegetables (carrot, beetroot, cucumber and spring onion) into julienne strips with the help of a mandolin . We booked.

Prepare the pancakes (wraps):

Put the spinach leaves in a large bowl. Cover with boiling water and let them cook for one minute. Strain and drain well, pressing the spinach to remove all remaining water.

Blend the spinach, yogurt, salt and pepper until smooth, with the help of a blender.

Add the flax seeds and flour, and mix well.

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

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 nonstick skillet over low heat and cook for a couple of minutes on each side (do not add oil). You will see that some bubbles appear in the dough, or that it changes color slightly when they are ready.

spinach pancakes

Bra Infinity nonstick frying pan

To serve, I have presented them on slate plates . We spread two tablespoons of baba ghanoush or hummus on each pancake, we placed the baby spinach leaves, carrot, beetroot, cucumber, onion and mint on top. Season with a little lemon and serve.


Yvette said:

¡increible! esta receta me ha sorprendido gratamente. no me imaginaba que estaría tan rica. Es ligera y super sabrosa. Ademas se puede rellenar al gusto de cada comensal. ni caliente ni frío, perfecto para la época de verano y otoño.

Aurelia said:

me ha gustado mucho esta receta la haré. gracias

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