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.

Beginner

Breakfast, lunch, dinner or snack

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Ingredients Checklist:

Makes two portions

15g butter or tbsp olive oil
60g spinach, rinsed under cold water
60g mushrooms, cleaned and sliced
40g mascarpone cheese

Vegan option recipe below in modifications

Allergens:

Contains milk

Nut-Free

Recipe by Dietitian Cath Fogarty

Modifications

Equipment

Preparation

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

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.

Nutritional content (2 pancakes with topping):

453kcals, 7.4g protein, 60.4g fat, 13.8g carbohydrate, 1.6mg iron, 202mg calcium.

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)

Step 1

Heat oil or butter in a frying pan on medium heat and add sliced mushrooms (60g). Cook for 2 to 3 minutes.

Step 2

Add spinach (60g) and cook for a further 2-3 minutes on medium to low heat.

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.