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Spinach, cheese and pancake blend; source of protein, calcium and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Spinach cheese pancake (80 g) has 148 calories. That works out to 185 calories per 100 g. It contains 14.8 g of carbs, 5.8 g of protein, 6.5 g of fat and 1.8 g of fiber. Its 88 µg of Vitamin K covers 73% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 80 g
148
KCAL / 80G
Carbs
14.8g
· 5% DV
Protein
5.8g
· 12% DV
Fat
6.5g
· 8% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 16% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 148 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 3.28 g | 16% |
| Trans fat | 0.02 g | |
| Sodium | 256 mg | 11% |
| Total carbohydrate | 14.8 g | 5% |
| Fiber | 1.8 g | 6% |
| Protein | 5.8 g | 12% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 80 g | 148 kcal |
| 1 slice (thin) | 50 g | 93 kcal |
| 1 piece (small) | 60 g | 111 kcal |
| 1 slice (thick) | 90 g | 167 kcal |
| 100 g | 100 g | 185 kcal |
| 1 serving (medium) | 100 g | 185 kcal |
| 1 piece (large) | 120 g | 222 kcal |
| 1 serving (large) | 150 g | 278 kcal |
| 2 piece (double) | 160 g | 296 kcal |
Calculated from 185 calories per 100 g.
To make spinach cheese pancakes, whisk eggs, milk and flour into a smooth batter, then fold in chopped spinach and crumbled cheese. Cook small portions in a lightly oiled pan over medium heat until both sides are golden.
Feta, ricotta and cheddar all work well in spinach cheese pancakes. Feta adds a salty, tangy bite, while ricotta gives a softer filling; reduce added salt if your cheese is already salty.
Yes, frozen spinach works in spinach cheese pancakes. Thaw it completely and squeeze out as much liquid as possible before mixing it into the batter, or the pancakes may turn wet and difficult to cook through.
Drain the spinach well and avoid making the batter too thin. For spinach cheese pancakes, cook over medium heat rather than high heat, so the center has time to set before the outside browns.
Yes, you can mix spinach cheese pancake batter a few hours ahead and keep it covered in the refrigerator. Stir it gently before cooking, since the spinach may release some liquid while it rests.
Serve spinach cheese pancakes with a crisp salad, sliced tomatoes or plain yogurt. These fresh sides balance the savory cheese and make the pancakes work well as a light lunch or an easy dinner.
For fluffier spinach cheese pancakes, mix the batter just until combined and use a little baking powder if your recipe includes it. Keep the spinach well drained, and cook the pancakes over steady medium heat.
Yes, cooked spinach cheese pancakes freeze well. Let them cool completely, separate them with parchment paper, and seal them in a freezer-safe container; thaw in the refrigerator before reheating in a pan or microwave.
Reheat spinach cheese pancakes in a covered skillet over low heat with a few drops of water beside them; the steam helps keep them tender. A microwave also works if you cover the pancake and heat it briefly.
Yes, spinach cheese pancakes can make a satisfying lunch or dinner, especially when served with vegetables or a salad. Their spinach-and-cheese filling adds flavor and substance, while a fresh side makes the meal more balanced.
Vitamins
Vitamin K
88µg · 73% DV
Vitamin A
184µg · 20% DV
B12
0.32µg · 13% DV
B2
0.14mg · 11% DV
Minerals
Manganese
0.3mg · 13% DV
Phosphorus
88mg · 13% DV
Calcium
124mg · 12% DV
Copper
0.1mg · 11% DV
Sodium
256mg · 11% DV
Potassium ⭐
208mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 148 calories in 1 piece (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A spinach cheese pancake is a savoury pancake made by folding chopped spinach and cheese into a simple batter. It is a flexible home-style variation rather than a dish tied to one particular region; the cheese may be mild and creamy or sharper and saltier, depending on what is used. The pancake stays soft inside, with the spinach adding a fresh, earthy note.
Serve it warm for breakfast or brunch, or pair it with salad or yoghurt for a light lunch. It is more substantial than a plain pancake: spinach contributes fibre, while cheese adds protein and calcium. For a lighter version, use a modest amount of cheese and cook it in a lightly oiled pan.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.28g
MONOUNSATURATED
1.76g
POLYUNSATURATED
0.88g
Omega 6:3 ratio 4.7:1
Above the ideal 4:1 (4.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.