How to eat pancakes and get your daily dose of veggies too? Try a spinach pancake! It gets even better when you stuff it with a pumpkin and chickpea curry and a big dollop of garlic-yoghurt sauce. While this dish might look a little funky, I promise that after one of these green pancakes you will be begging for more! Best part of all, this is the perfect dish for a meatless meal!
Pancakes and curry for two
○ 200 g spinach ○ 150 g (wholewheat) flour ○ 200 ml (soy) milk ○ 1 egg ○ 300 g pumpkin (cubes) ○ 1 red bell pepper ○ 200 g chickpeas ○ 1 red onion ○ 2 minced garlic cloves ○ 250 ml Greek yoghurt ○ 150 ml vegetable stock ○ 2 tablespoons garam marsala
Heat a large frying pan with a little bit of vegetable oil and sauté the spinach until it has wilted. In a mixing bowl, combine the flour and egg and then slowly whisk in the milk. Add the spinach and blend everything together with an immersion blender. Fry the pancakes in the frying pan until firm, for about 2 minutes per side. In a separate frying pan on medium high, heat up some vegetable oil and add one of the garlic cloves, then the bell pepper, chickpeas and pumpkin. Add the garam marsala and two thirds of the yoghurt and stir well. Next, add the stock and turn the heat down to medium and let simmer for 10 minutes. In the mean time, combine the rest of the yoghurt with the garlic clove and season well with salt and pepper. To assemble, take one pancake, about three heaping tablespoons of the curry and a tablespoon of the garlic sauce. Roll it all up and enjoy!
While the curry would be good on its own or paired with some rice, it’s even better when wrapped in one of these pancakes: yay for veggies wrapped in veggies! The spinach gives the pancakes a really nice savory touch. I think by now it should be clear: you just got to try this!