Simple, delicious and nutritious breakfast - wheat spinach pancakes
Overview
Making breakfast pancakes with vegetables has always been my favorite. It is not only simple and quick, but also rich in nutrition. In the past, vegetable pancakes were made with flour. Although refined flour tastes good, it lacks wheat bran and wheat germ and is nutritionally incomplete. After having the broken wall food processor, I always use wheat grains to make vegetable cakes. The vegetable cakes not only have the fragrance of wheat, but are also more nutritious because they are made of whole wheat. Eating whole wheat can reduce the content of estrogen in the blood circulation, thereby preventing and treating breast cancer; for menopausal women, eating unrefined wheat can also relieve menopausal syndrome. Moreover, wheat is not only a nutritious food for people, but also a medicine for people to treat diseases. It has four main medicinal functions: nourishing the heart, nourishing the kidneys, harmonizing the blood, and strengthening the spleen. In addition, it has four major uses: removing troubles, stopping bleeding, promoting urination, and moistening the lungs.
Tags
Ingredients
Steps
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Wash the wheat grains with water and soak them overnight.
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Wash the spinach with water and blanch it in a pot of boiling water to remove some of the oxalic acid.
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Cut the blanched spinach into small pieces.
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Put the soaked wheat grains and spinach into a food processor.
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Crack in an egg.
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Add 150 ml of water, an appropriate amount of salt and a little thirteen spices.
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Turn on the power of the food processor, first use the instantaneous speed to beat twice, and then use the grain function to beat until a fine batter is formed.
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Heat a small amount of oil in a frying pan or wok, scoop in the batter and spread it into a pancake shape. Fry both sides before eating.
