SPINACH spelt PANCAKES

Our health and fitness editor Jet is hibernating for the entire month of November to cook up a storm. Or in her case, a cookbook. And since she doesn’t want us to go off the deep end when it comes to health, she’s found a couple a cool fit girls to guide us through the month. This week the torch was passed to Dutch hockey champ Ellen Hoog. 

Hey again. I’m here to share one of my favorite recipes with you from my personal cookbook – which unfortunately is only available in Dutch. This spinach spelt wheat pancake with grilled chicken, tomatoes and cottage cheese is filled with a ton of minerals and vitamins every athlete needs. It’s the perfect meal before working out because of all the carbs. Plus, these pancakes are a great snack when you’re on the road. They taste good, they’re nutritious and easy.

Spinach spelt wheat pancake with grilled chicken, tomatoes and cottage cheese for 1:

Ingredients:

1 table spoon of pine nuts

2 table spoon of  cabbage oil

½ shallot, finely chopped

30 g spinach

25 g wholewheat spelt flour

1 egg

60 ml milk

salt and pepper

1 table spoon of cottage cheese

20 g rucola

35 g chopped up grilled chicken

4 sun dried tomatoes sliced in two

What you need:

a frying pan

a big bowl

1 Heat up a frying pan without oil or butter and grill the pine nuts for about 3 minutes. Make sure to hustle them so that they don’t over cook.

2 Pour 1 table spoon of oil into the frying pan and stir fry the shallot for about 1 minute until it’s soft. Add the spinach into the pan and let it shrink. Scoop everything out of the pan and chop it into small pieces.

3 Whisk the flour, the egg, milk and a bit of salt and pepper into a smooth liquid in a big bowl. Add the spinach mix and keep stirring.

4 Heat up the rest of the oil in the frying pan. Pour in the batter and bake the pancakes for about two minute. Don’t forget to flip them over and bake both sides.

5 Place the pancake on a plate. Smear half of it with cottage cheese and spread the rucola, chicken, sun dried tomatoes and pine nuts onto it. Fold the empty half of the pancake on top of it and serve it directly.