Spinach Pancake Breakfast Bowl

Ingredients

• 100 g Spinach
• 2 Eggs
• 300 ml milk (3.5% fat)
• Salt
• 250 g Spelt Whole Grain Flour
• 0.5 bunch Chives
• 150 g Herb Cream Cheese
• 150 g Low-Fat Quark
• Pepper
• 200 g Carrots (2 pieces)
• 200 g Bell Peppers (1 large)
• 0.5 Salad Cucumber
• 1 tbsp Rapeseed Oil
• 2 tbsp Yogurt (3.5% fat)

Instructions

1. 1.

   Wash the spinach, pat it dry, and then pulse it with eggs, milk, and a pinch of salt in a tall container until smooth. Mix the flour well with a whisk. Let the batter rise for about 10 minutes.

2. 2.

   Wash the chives, pat them dry, and cut them into rolls. Mix the herb cream cheese with the low-fat quark. Season with salt and pepper and stir in the chives.

3. 3.

   Wash the carrots, peppers, and cucumber, and cut them into sticks.

4. 4.

   Bake 4-6 pancakes, heating a little oil in a pan for each one and pouring in the batter. Bake for about 3-4 minutes per side over medium heat. Proceed in the same way with the remaining batter.

5. 5.

   Spread the pancakes with half of the cream cheese-quark mixture, roll them up, and cut them into pancake rolls with a sharp knife.

6. 6.

   Stir the yogurt into the remaining cream cheese-quark. Arrange the vegetable sticks and pancakes in a bowl and serve with the dip.