"La Le Lu" pancakes with a spinach blanket

Name: "La Le Lu" pancakes with a spinach blanket
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Walnut kernels; 25 g dried soft tomatoes; 175 g Cream cheese (5 % fat); 2 TABLESPOONS Milk; 125 ml Milk; 7-10 Tbsp salt, pepper, nutmeg; 200 g Baby Spinach; 1 Onion; 1 Garlic clove; 8 Eggs (Gr. M); 5 tablespoons + something Oil; 60 g Coconut flour; 2 TEASPOONS Baking Powder

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

The tricks of the trade: replace white flour with coconut flour low in carbohydrates, eggs and on top of that a good portion of greens

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Walnut kernels
25 g dried soft tomatoes
175 g Cream cheese (5 % fat)
2 TABLESPOONS Milk
125 ml Milk
7-10 Tbsp salt, pepper, nutmeg
200 g Baby Spinach
1 Onion
1 Garlic clove
8 Eggs (Gr. M)
5 tablespoons + something Oil
60 g Coconut flour
2 TEASPOONS Baking Powder

Directions

1
Coarsely chop the walnuts. Chop tomatoes finely, mix with cream cheese and 2 tbsp. milk, season with salt and pepper. Sort spinach, wash and shake dry. Peel onion and garlic and chop finely.
2
Whisk eggs, 1⁄8 l milk and 4 tbsp. oil. Mix coconut flour, baking powder and 1⁄2 TL salt in a large mixing bowl. Add the egg mixture and mix to a smooth dough.
3
Brush a large coated pan with a little oil and heat it up. Put 2-3 tbsp. of dough per pancake in the pan and bake for 1-2 minutes. When the dough starts to bubble, turn and continue baking for 1-2 minutes. Repeat the process until the dough is used up, brushing the pan with oil from time to time. Keep pancakes warm in the oven (60 °C).
4
Heat 1 tablespoon of oil in a frying pan. Sauté the onion and garlic. Add the spinach and let it collapse. Season to taste with salt, pepper and nutmeg. Spread pancakes with tomato cream cheese, add spinach and sprinkle with walnuts.