Layered Spinach Pancakes

Pancakes:
  • 1 c. pancake mix
  • 3/4 c. skim milk
  • 1 egg (or 1/4 c. egg substitute)
  • 1 T. olive oil
Filling:
  • 2 lb. fresh spinach leaves, finely chopped
  • 1/2 c. finely chopped onion
  • 1 egg, beaten (or 1/4 c. egg substitute)
  • 1 c. low fat cottage cheese
  • 1/2 tsp. grated nutmeg
  • 1/4 c. grated sharp cheddar cheese
  • 3 T. chopped almonds

Preheat electric griddle to 400 degrees.

Combine all pancake ingredients in a large bowl. Stir until no lumps remain.

Spray the griddle lightly with cooking spray. Pour batter onto griddle to make 8 pancakes (about 4-5 inches in diameter). Cook until set, flipping once. Turn onto a warm plate. Set aside.

Combine spinach, onion, egg, cottage cheese and nutmeg in a large bowl. Mix until spinach is well coated.

Layer the pancakes and spinach mixture in two stacks on a cookie sheet sprayed with cooking spray, beginning and ending with a pancake. Sprinkle with grated cheese and chopped almonds.

Bake in a 375 degree oven for 20 minutes or until the cheese is melted and the stacks are firm and golden. Serve warm.

  • Yields: 4 servings
  • Preparation Time: 1 hour
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