Mushroom pancakes with sautéed spinach - Recipes - Slimming World

Mushroom pancakes with sautéed spinach

Mushroom pancakes with sautéed spinach
  • Serves: 4
  • Cook time: Ready in about 45 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 2
  • Suitable for vegetarians
  • Syns per serving:

Big on flavour but low on Syns, these pancakes are flipping marvellous


  • 8 eggs
  • 2 handfuls of mixed fresh herbs (eg chervil, tarragon, chives and parsley), finely chopped
  • salt and freshly ground black pepper
  • Lemon wedges, to serve

For the filling

  • Low calorie cooking spray
  • 400g shiitake mushrooms, thickly sliced
  • 3 garlic cloves, crushed
  • 6 spring onions, finely sliced
  • 200g cherry tomatoes
  • 60g extra-light plain soft cheese

For the sautéed spinach

  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp cumin seeds
  • 300g spinach leaves


  1. Crack the eggs into a bowl. Add the herbs and 2 tbsp water, season and beat just enough to break up the eggs (take care not to overbeat them as this will spoil the texture). Pour into a large measuring jug and set aside.
  2. Heat a large frying pan sprayed with low calorie cooking spray and stir-fry the mushrooms, garlic and spring onions over a medium-high heat for 4-5 minutes, or until the mushrooms have softened and their liquid has evaporated.
  3. Add the cherry tomatoes and cook for a further 1-2 minutes. Stir in the soft cheese, then set aside and keep warm.
  4. Spray an 18cm frying pan with low calorie cooking spray and place over a high heat. When hot, pour in a quarter of the egg mixture. Rotate the pan to coat the base evenly and cook for 1-2 minutes, until the underside is golden and the top just setting.
  5. Spoon a quarter of the filling onto the pancake and fold over. Keep to one side on a warmed plate while you make the other pancakes.
  6. Heat a large frying pan sprayed with low calorie cooking spray and stir-fry the onion, garlic and cumin seeds over a medium heat for 1-2 minutes. Add the spinach and stir-fry for 3-4 minutes, or until it wilts. Season and serve with the pancakes and lemon wedges to squeeze over.

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