Bulgur, Spinach, and Toasted Walnut Pancakes

Photo: Jan Smith

Serve with a tomato salad tossed with olive oil, fresh lemon juice, parsley, and mint.

Yield: 4 servings (serving size: 2 pancakes and about 1/4 cup wilted spinach)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 36%
  • Fat: 13.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 6.5g
  • Protein: 14.6g
  • Carbohydrate: 45.2g
  • Fiber: 9.7g
  • Cholesterol: 106mg
  • Iron: 5.7mg
  • Sodium: 560mg
  • Calcium: 179mg

Ingredients

  • 2 cups boiling water
  • 1 cup uncooked bulgur
  • 1/3 cup finely chopped walnuts
  • 2 tablespoons low-sodium soy sauce
  • Cooking spray
  • 3/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 cups chopped fresh, tightly packed spinach
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 2 large egg yolks
  • 1/4 cup whole wheat flour (about 1 1/5 ounces)
  • 2 large egg whites
  • 1 tablespoon canola oil
  • 2 cups loosely packed spinach leaves
  • Orange rind strips (optional)

Preparation

  1. Combine water and bulgur in a bowl; cover and let stand 20 minutes. Drain well, and press excess liquid out of bulgur.
  2. Heat walnuts in a large skillet over medium heat until walnuts are hot. Add soy sauce; cook 20 seconds or until liquid evaporates, stirring constantly. Remove from pan. Wipe pan with a paper towel.
  3. Heat pan over medium-high heat. Coat the pan with cooking spray. Add onion; sauté 5 minutes or until golden. Add garlic; sauté 30 seconds. Add 2 cups chopped spinach; cook 30 seconds. Add bulgur, walnuts, and salt; stir well.
  4. Combine juice and egg yolks in a large bowl. Add bulgur mixture. Spoon flour into a dry measuring cup; level with a knife. Add flour to bulgur mixture; stir well. Beat egg whites with a mixer at high speed until soft peaks form. Fold whites into bulgur mixture.
  5. Heat oil in a nonstick griddle or large nonstick skillet over medium heat. Pour 1/2 cup batter per pancake onto hot pan, spreading each to a 5-inch diameter. Cook 5 minutes or until bottoms are browned. Carefully turn pancakes over; cook for 4 minutes or until bottoms are golden. Transfer to plate; keep warm.
  6. Heat pan over medium-high heat. Add 2 cups spinach; cook 2 minutes or until spinach wilts, stirring constantly. Serve with pancakes. Garnish with rind strips, if desired.
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