Anke V.
Used as a wrap with grilled vegetables. Family approved.
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Lentil Spinach Pancake Wraps with Mushroom-Zucchini Sauce
Lentil and spinach pancakes paired with creamy mushroom-zucchini sauce, rolled into healthy wraps. Flour-free, sugar-free, egg-free, yeast-free. Stabilizes blood sugar.
4.0(4 reviews)
15 min prep / 35 min total
106 kcal
5.8g protein
9 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 120 glentils
soaked
- 240 mlwater
for blending
- 75 gspinach
chopped
- salt
to taste
- 30 mlolive oil
- 1 pieceonion
- 150 gmushrooms
sliced
- 250 gzucchini
- 3 tbspfresh dill
chopped
- 2 tbspcream cheese
optional
- lettuce leaves
for wrap
Instructions
Soak lentils for several hours, then rinse and drain
Blend soaked lentils with 1 cup water until smooth
Add chopped spinach, salt and olive oil, mix well
Heat olive oil in a pan and fry pancakes until golden on both sides
For the sauce: saute chopped onion in olive oil until translucent
Add sliced mushrooms and cook until tender
Add diced zucchini and cook until soft
Blend the sauce with an immersion blender until smooth
Stir in chopped dill and optional cream cheese
Assemble wraps: lettuce leaves + sauce on pancake, roll up
Rate This Recipe
4 reviews
Page 1 of 1, 4 reviews
Gertrude M.
My sister was diagnosed with celiac disease last year and I have been searching for things she can eat. She had tears when she tasted these wraps. Real food again.
Agnes B.
Tore when I folded them. Needs practice.
Concepcio R.
Para mi marido que no puede comer trigo.
