Ingredients

Adjust Servings:

	Spinach pancake
	500 g Spinach frozen
	125 g Dairy-free margarine
	1.5 l Unsweetened soy milk
	500 g Unsweetened soy yoghurt
	300 g All-purpose wheat flour
	200 g Chickpea flour
	20 g Baking powder
	30 g Sugar
	10 g Iodised salt
	Apple and lingonberry compote
	300 g Lingonberry frozen
	300 g Diced apples frozen
	50 g Sugar
	1300 g Lingonberry jam

Nutritional information

462,61 kJ / 110,56 kcal

Energy

4,05 g

Fat

0,90 g

Saturated fat

12,62 g

Carbohydrates

2,12 g

Fiber

4,79 g

Protein

0,66 g

Salt

Spinach pancake with apple and lingonberry compote

Name: Spinach pancake with apple and lingonberry compote
Yield: 20
Cuisine: Finnish
Ingredients: Spinach: 500 g; Dairy-free margarine: 125 g; Unsweetened soy milk: 1.5 l; Unsweetened soy yoghurt: 500 g; All-purpose wheat flour: 300 g; Chickpea flour: 200 g; Baking powder: 20 g; Sugar: 30 g; Iodised salt: 10 g; Lingonberry: 300 g; Diced apples: 300 g; Sugar: 50 g; Lingonberry jam: 1300 g

Ingredients

Spinach pancake
500 g Spinach
frozen
125 g Dairy-free margarine
1.5 l Unsweetened soy milk
500 g Unsweetened soy yoghurt
300 g All-purpose wheat flour
200 g Chickpea flour
20 g Baking powder
30 g Sugar
10 g Iodised salt
Apple and lingonberry compote
300 g Lingonberry
frozen
300 g Diced apples
frozen
50 g Sugar
1300 g Lingonberry jam

Directions

Portion size: 150 grams
Yield from 20 portion recipe: 3.000 kg

Vegan

Allergens: gluten, soy
Menu labels: Vegan, Dairy-Free, Contains soy

NOTE! The nutritional information listed under this recipe applies only to the spinach pancake. The nutritional information for the apple and lingonberry compote can be found under this recipe.

Carbon footprint per portion (spinach pancake 150 g, compote 100 g and mashed potatoes 240 g): 0.4 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Take the spinach out to thaw in a cold room well in advance. Melt the margarine. Mix all the pancake ingredients together. Pour the batter into GN containers (2 x GN 1/1) lined with baking paper. Bake at 165 °C for approximately 30 minutes.

Mix all the compote ingredients together.

TIP! Instead of chickpea flour, you can also use Finnish broad bean flour for the pancake.

NOTE! The recipe is also suitable for cold preparation if you pay attention to the temperature of the melted margarine or use oil instead.

Serve the spinach pancake with the apple and lingonberry compote and mashed potatoes.