🍽️ Low-Carb Pancakes with Spinach and Cheese

Name: Low-Carb Pancakes with Spinach and Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 3 Eggs; 125 g Low-fat quark; 1 tsp Baking powder; 100 g Ground almond kernels; 150 ml Sparkling mineral water; 500 g Spinach; 1 Onion; 1 Garlic clove; 3 tbsp Olive oil; 250 g Ricotta; Pepper; 200 g Alpine cheese (45 % fat in dry matter); 0.5 Chili pepper; 30 g Almond sticks (2 tbsp)

635 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

3 Eggs
125 g Low-fat quark
1 tsp Baking powder
100 g Ground almond kernels
150 ml Sparkling mineral water
500 g Spinach
1 Onion
1 Garlic clove
3 tbsp Olive oil
250 g Ricotta
Pepper
200 g Alpine cheese (45 % fat in dry matter)
0.5 Chili pepper
30 g Almond sticks (2 tbsp)

Instructions

1. Separate the eggs. Carefully separate the yolks from the whites.
2. Whip the egg whites until they form stiff peaks.
3. Mix the egg yolks with the quark, baking powder, and a pinch of salt.
4. Stir the ground almonds into the egg yolk mixture.
5. Gently fold in the water and the whipped egg whites into the batter.
6. Let the batter swell for ten minutes.
7. Clean the spinach and wash it thoroughly.
8. Cut the spinach into thin strips.
9. Peel the onion and the garlic.
10. Finely chop the onion and the garlic.
11. Heat one tablespoon of oil in a frying pan.
12. Sauté the onions and garlic for two minutes over medium heat.
13. Add the spinach to the pan.
14. Cook the spinach for five minutes.
15. Remove the pan from the heat.
16. Mix the ricotta with the sautéed spinach.
17. Season the filling with salt and pepper.
18. Fry the pancakes in batches in the remaining oil.
19. Cook each batch for about five minutes.
20. Place the finished pancakes on a baking sheet lined with baking paper.
21. Spread the spinach and ricotta mixture onto the pancakes.
22. Grate the cheese.
23. Sprinkle the grated cheese over the pancakes.
24. Preheat the oven to 180 degrees Celsius (convection 160 degrees, gas mark 2 to 3).
25. Bake the pancakes in the oven for 15 minutes.
26. Wash the chili pepper.
27. Halve the chili pepper lengthwise.
28. Remove the seeds from the chili.
29. Finely chop the chili.
30. Garnish the pancakes with the chili and the almonds.

Nutrition per serving

kcal: 635
Protein: 42 g · Fett/Fat: 49 g · Carbs: 6 g