Pancakes with Spinach, Mushroom, and Feta Filling

This recipe brings together the wholesome goodness of whole grain oats with the delightful richness of mushrooms, spinach, and feta cheese. The pancakes, made from a simple prepackaged mix, are light and fluffy, providing the perfect base for the savory filling. The mushroom and spinach mixture is cooked until golden and tender, creating a deliciously earthy flavor profile. A touch of feta adds a creamy, salty element that complements the vegetables beautifully. These pancakes are versatile and can be served at any meal, from a hearty breakfast to a light dinner. The filling is not only flavorful but also packed with nutrients, making this dish both tasty and healthy. Additionally, the recipe is easy to customize; you can substitute the sunflower seeds with nuts or other seeds for added crunch. Serve these pancakes hot, with an optional fried egg for extra protein and flavor. Whether you're cooking for family or hosting friends, these pancakes are sure to impress. Enjoy a delicious and satisfying meal that's both easy to prepare and delightful to eat.

Ingredients

Pancakes:

1 package whole grain oat pancake mix
460 ml cold milk
Oil for frying

Filling:

500 g mushrooms (champignons used in this recipe)
100 g spinach
160 g feta cheese (any salty cheese will do)
60 g sunflower seeds (can use nuts or other seeds)
Salt, ground pepper
Eggs for decoration (optional)

Preparation Time

Total: 40 minutes

Step-by-Step Instruction

Begin by preparing the pancake batter. Gradually add the cold milk to the pancake mix while stirring continuously using a whisk. This will ensure a smooth batter without lumps.
Let the batter rest for about 15 minutes. This relaxation time allows the flour to fully absorb the milk, resulting in tender pancakes.
While the batter rests, start preparing the filling. Rinse the mushrooms and slice them thinly for even cooking.
Heat a frying pan over medium heat and add a small amount of oil. Add the sliced mushrooms to the pan, stirring occasionally, and cook until they turn golden brown. This should take about 5-7 minutes.
Season the mushrooms with a pinch of salt and freshly ground pepper to enhance the flavors. Stir well.
Add the fresh spinach to the mushrooms. Cook and stir the mixture for about 1 minute until the spinach wilts and mixes with the mushrooms.
Remove the pan from heat and gently fold in the sunflower seeds and crumbled feta cheese. The residual heat will soften the cheese just enough without melting it completely.
Heat another frying pan with a light brush of oil. This will prevent the pancakes from sticking and ensure even cooking.
Pour a ladleful of the pancake batter onto the hot pan, spreading it evenly into a circle.
Cook the pancake for about 2-3 minutes on each side or until it is golden brown. Repeat the process until all the batter is used.
To assemble the pancakes, place a few spoonfuls of the mushroom and spinach mixture on one side of each pancake.
For an added touch, you can fry eggs in the same pan used for the pancakes and place them on top of the filling for a layered effect.
Serve the pancakes hot, with or without the fried egg, to enjoy the savory flavors at their peak.
Consider garnishing with fresh herbs such as parsley or chives for added freshness and color.
These pancakes can be a standalone dish or paired with a side salad for a complete meal.
Be creative with your presentation by stacking the pancakes or folding them decoratively over the filling.
If you prefer a different taste, replace the mushrooms with other vegetables like zucchini or bell peppers.
Store any leftovers in an airtight container and reheat gently before serving.
This dish can make for a delightful packed lunch when reheated.
Enjoy these pancakes as part of a healthy, balanced diet.

Tips

Substitution: You can swap sunflower seeds with almonds, pine nuts, or pumpkin seeds for a different texture.
Cheese Variety: Try goat cheese or ricotta for a different cheesy flavor.
Spinach: Can substitute with kale or arugula for a variant leaf choice.
Eggs: Add soft-boiled or poached eggs for a runny yolk experience.

Nutritions

Calories: Approx. 420 per serving
Protein: 18g
Fats: 22g
Carbohydrates: 36g

Variations

Vegan Option: Use plant-based milk and skip the cheese, or replace it with nutritional yeast.
Gluten-free: Use a gluten-free pancake mix.
Keto-friendly: Reduce the amount of batter used and focus on the filling, ensuring high-fat ingredients like avocado.

Serving Suggestions

Perfectly paired with a fresh green salad or roasted cherry tomatoes.
Serve with a side of yogurt dip or hummus for a Mediterranean touch.
For a brunch setting, accompany with fresh fruit or a mild, tangy juice.

Best Places

Jamila's Kitchen - Offers a fusion twist on traditional recipes. Location: 234 Berkeley St, San Francisco, USA.
The Pancake Factory - Known for its creative fillings. Location: 56 Market St, Manchester, UK.
Le Bonpan - Serves delightful breakfast options in a cozy setting. Location: 112 Rue de Rivoli, Paris, France.
Café Green - Features healthy, organic variations. Location: 89 Maple Ave, Toronto, Canada.
Feta & More - Highlights Mediterranean flavors in their dishes. Location: 54 Via Roma, Rome, Italy.
Spinach Heart - Popular for their vegan and vegetarian options. Location: 77 Veggie Ln, Melbourne, Australia.
Oat & Honey - Excels in gourmet pancakes with unique toppings. Location: 300 Wellington St, Vancouver, Canada.
Sunny Side Up - Specializes in all-day breakfast delights. Location: 9 Sunshine Blvd, Orlando, USA.
Green leaf Table - Combines local ingredients in classic recipes. Location: 120 High St, Sydney, Australia.
The Urban Eatery - Incorporates global influences in their menu. Location: 66 City Way, New York, USA.