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To get away from the traditional, today I leave this exquisite recipe for whole wheat spinach pancakes. Full of flavor, color and with a plus of nutrients. To fill with what you like the most!
A great idea for the little ones to eat healthy. In addition to the nutrients provided by this recipe, spinach gives it its attractive color. Any child finds it fun at mealtime, more than anything those vegetables that mothers are so hard to convince their children.
About the recipe it can be said that it is simple. The ingredients used are the same as the classic recipe. The only thing that changes is that it uses spinach and the proportions vary accordingly.
Spinach crepes with whole wheat flour are a little thicker than traditional ones. Data to take into account so that you do not try to make them finite as you always do. Like any pancake dough, you need to let the batter rest for at least 30 minutes in the refrigerator for the flour to hydrate well.
Cooking is quick, it usually takes a couple of minutes at minimum temperature. It is always recommended not to overcook so that the pancakes are soft and flexible. The edges simply peel off, flip and cook on the other side for a few more seconds.
Any filling you want can be used. This time I made some delicious whole wheat chicken and ricotta cannelloni.
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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.