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Salted spinach pancakes




Curry powder

3 oz

Sparkling water

1 glass

Iodized salt

1 pinch

Flax seed

20 oz

Wholewheat flour

75 oz


500 oz

starters from Italy

Salted spinach pancakes

Salted spinach pancakes

vegan with gluten high in fiber high in iron source of C vitamins high in potassium

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salted spinach pancakes

A different way to cook leafy vegetables, an original, vegetarian, balanced solution

Salted spinach pancakes step 1

step 1

Start by immersing the flax seeds in two fingers of water and let it rest aside.

Salted spinach pancakes step 2

step 2

In a non-stick pan, pour spinach without adding any seasoning. Once ready, let them cool aside.

Salted spinach pancakes step 3

step 3

Once tepid, wipe well, so remove any residue of water and chop them to a knife on a cutting board.

Salted spinach pancakes step 4

step 4

Put them in a large bowl, add the flax seeds, flour, salt and spices.

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Salted spinach pancakes step 5

step 5

Begin to mix by spraying sparkling water until you get the right consistency. You should get a compact and compact dough, it does not have to be liquid.

Salted spinach pancakes step 6

step 6

Heat a non-stick pan and pour 1/3 of the dough by crushing it to flatten it well

Salted spinach pancakes step 7

step 7

Cook for a couple of minutes on one side, turn it over and finish cooking, be careful not to burn the surface. Cook the same pancakes in the same way.

Salted spinach pancakes step 8

step 8

You can add what you like to the dough, other spices or grated cheese or finely chopped dried fruit as you please.

Salted spinach pancakes step 9

step 9

I recommend you wait a few minutes before eating them, they are better when they get hungry.

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