Spinach and hummus pancakes

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

When it comes to eating healthy and light, we often run out of ideas on how to cook, and this happens to me especially with vegetables. That's why I try to find and create the most original recipes possible to eat them, like these spinach pancakes made from wholemeal spelt flour and spinach, which also contain flax seeds. These ingredients are perfect for replacing white and refined flours, something we should avoid if we want to get our figure in shape 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 the children with their favorite filling, a little cheese, minced meat, tomato...

Slate Plates MasterClass

Ingredients

For the pancakes:

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

For the filling:

160 g ready-made baba ghanoush or hummus
20 g of 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, beetroot, cucumber and spring onion) into julienne strips using a mandolin . Set aside.

We prepare the pancakes (wraps):

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

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

Add the flax seeds and flour and mix well.

We flour a flat surface and knead until we obtain a dough similar to that of cookies.

We divide the dough into four equal parts and stretch them 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 a 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 colour slightly when it is ready.

Bra Infinity non-stick frying pan

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