Have you ever tried pancakes in a salty way? We bring you the opportunity and right in the fitness version! Prepare carrot and spinach pancakes with an extra dose of protein!
Ingredients for carrot pancakes:
- 100 g of boiled and puffed carrots
- 100 ml of unflavoured almond milk
- 50 g instant oatmeal
- 30 g rice protein unflavoured
- 1 tbsp apple cider vinegar
- ½ tsp soda bicarbonate
- salt
- curry powder
Ingredients for topping:
- 200 g champignons
- 200 g cucumbers
- 50 g arugula
- chopped green onion
Ingredients for spinach pancakes:
- 100 g of chopped spinach leaves
- 100 ml of unflavoured almond milk
- 50 g instant oatmeal
- 30 g rice protein unflavoured
- 1 tbsp apple cider vinegar
- ½ tsp soda bicarbonate
- salt
- curry powder
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Preparation:
Prepare the spinach and carrot mixture separately. First, mix the carrots (in spinach pancakes, do the same with the spinach) with almond milk. Then we add the remaining ingredients to the mixture – oatmeal, rice protein, apple cider vinegar, baking soda, salt, curry pepper, and mix everything thoroughly. Prepare a pan for pancakes and spray olive oil on it. When we have a frying pan, add 2 tablespoons of the mixture (carrot or spinach) and fry the pancake until golden on both sides. Garnish the finished pancakes with fresh arugula, green onions, cucumbers and grilled mushrooms. We serve and enjoy!
| NUTRITIONAL VALUES | PER 1 SERVING (TOTAL 2 SERVINGS) |
|---|---|
| Calories | 373 |
| Protein | 34 g |
| Carbohydrates | 44 g |
| Fat | 5 g |
We will be happy if this recipe for salted carrot and spinach pancakes caught your eye and you will try it too! And if you liked this recipe, support it by sharing.