Ooh-So Healthy Spinach & Cottage Cheese Pancakes

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I am a huge fan of breakfast for dinner. Mainly because I love the simplicity of it. Plus our work schedules do not allow us to have an early dinner hence eating light at night is a way to go for me.

My Sunday was jam-packed with activities so I couldn’t stock the fridge for the coming week but luckily my favorite soppu (is a Kannada word & in English it simply means ‘greens’!!) vendor knocked on our door Monday morning to deliver fresh spinach and that saved me an impromptu visit to supermarket. 🙂

I wanted to make something new from this super-fresh spinach but I simply didn’t have time to get my mind around it until dinnertime! I was tired of eating same old Spinach-Cottage Cheese Gravy with flat-bread. Plus I wanted it to be quick (as usual!!! 😉 ) hence I decided to make one simple dish with the combination of Spinach, Cottage Cheese and Flour! And this is how Spinach & Cottage Cheese Pancakes were born! And of course I HAD to healthify them!!! 😉

Serves: 2, Makes around 10 pancakes

Ingredients:

  • 1 bunch fresh spinach rinsed thoroughly and dried, approximately 200 gms
  • 5-6 big cloves of garlic
  • 2-3 green chilis
  • 100 gms cottage cheese
  • salt and pepper to taste
  • 2 Tbsp chickpea flour
  • 2 Tbsp millet flour
  • 1 tsp flax-seed powder
  • 1/4 tsp baking soda
  • 1/2 tsp red chili flakes
  • 2 tsp oil, plus more to grease the skillet

Directions:

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Place the green chilis, garlic and spinach in a blender. Sprinkle a bit of salt and blend them till pureed smooth. *Add water gradually as required.

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Grate cottage cheese

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Mix spinach puree, cottage cheese, chickpea & millet flour, flax-seed powder, chili flakes, baking soda, oil, salt and pepper in a large mixing bowl. Add water gradually till pancake-styled batter is formed.

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Spread the ladle-full of batter on a greased skillet and spread it evenly. You can keep the size as per your comfort zone. See the color?!! 🙂

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Turn them very carefully after 2-3 minutes of cooking on one side over a medium flame.

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Serve them simply with tomato ketchup or dollop-full yogurt along with a bowl of soup or as is!

*Note:

You can have number of variations with this recipe:

  1. You can add a bunch of mint leaves along with spinach for added freshness and zing.
  2. You can add grated carrots and/or boiled corn in the batter.
  3. You can use these pancakes as a base and make a mix-vegetable filling or egg filling to stuff it with.

Possibilities are endless! So keep thinking and improvising!

Enjoy!!! 🙂

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