Spinach Pancakes with Beet Raita

Recipe:

1 egg

1 cup all-purpose flour

1 cup whole wheat flour

1 1/2 cup spinach thawed and drained (frozen spinach works well)

½ cup Feta cheese cut in smaller pieces

Pepper

Salt

1 tsp honey

Your favorite spices (I use curry and coriander)

1 tbls flax seeds (optional)

Water (arround 2 cups)

In a large bowl, mix all ingredients and pour in water, gradually until you get pancakes-like batter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.                      

Serve hot with salad or sauce. My favorite combination is ayurvedic beet raita:

Recipe:

½ cup yogurt

½ cup peeled and grated fresh beet

1 tbls ghee

½ tsp salt

½ tsp pepper

1 tsp cumin
1 tsp mustard seeds
1 tsp ginger
1 tsp curry


Fold the beets into the yogurt and add salt. Heat the ghee in a small skillet.
Add the mustard seeds, when they start popping, add other spices. Remove from heat and pour the mixture over the yogurt-beet mixture. Mix well. Serve at room temperature.