Pancakes with spinach, mushrooms and mascarpone
This savoury pancake recipe comes together in a flash, making it a staple for any time of day. Find our base pancake recipe here.
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Ingredients Checklist:
Makes two portions
Vegan option recipe below in modifications
- Nut-Free
Details:
Replace the mascarpone with plant-based cream cheese for a vegan alternative.
- Frying pan and spoon
Timings
Approx.: 40-45 mins
10-15 mins to prepare
30 mins to cook
Nutritional Information
Nutritional content (2 pancakes with topping):
453kcals, 7.4g protein, 60.4g fat, 13.8g carbohydrate, 1.6mg iron, 202mg calcium.
This recipe was designed for children. Your dietitian should help you calculate the right portion for your child. Some children may need smaller portions e.g. a half portion may be adequate for an older/teenage child.
Portion Sizes
2 pancakes with spinach topping
Full portion 360ml / just over 6 x 60ml syringes
= 350kcal/3.9g protein
Half portion 180ml / 3 x 60ml syringes
= 175kcal/2.0g protein
Third portion 120ml/ 2 x 60ml syringes
= 117kcal/1.3g protein
High/Low kcal options
To increase calorie content add 1 tbsp (15g) extra mascarpone (55kcal)
Preparation
-
Step 1
Heat oil or butter in a frying pan on medium heat and add sliced mushrooms (60g). Cook for 2 to 3 minutes.
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Step 2
Add spinach (60g) and cook for a further 2-3 minutes on medium to low heat.
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Step 3
Serve on top of pancakes with a dollop of mascarpone (40g).
Blending Instructions
Spinach topping with 2 pancakes - blend with approximately 150ml water for 3 to 5 minutes. This yields 360ml total blend.
Freezing Instructions
Pancakes are suitable for home freezing! Once made, pop them in the freezer. To use, defrost the pancakes, make the topping and blend.
