Spinach Pancakes? I'm kinda worried that you're going to want to skip this recipe based on the name, but I beg you to give these pancakes a try.
I originally made them as a St. Patrick's Day-themed recipe for my monthly "Snack Mom" column in the March issue of Parents magazine. Free of food coloring and dyes, they get their green color from wholesome spinach making them a fun choice for the holiday. They also taste exactly like regular whole grain pancakes, so be prepared for your kids to request them a lot.
Have a dairy or egg allergy? Try this similar version of Green Vegan Pancakes that are perfect for breakfast or a snack.
Full of iron, these bright little emerald gems are a great way to start the day and get everyone excited to eat their greens!
Spinach Pancakes (makes 16 pancakes )
- 1 cup packed fresh spinach
- 1 cup Buttermilk
- 1 large egg
- 1 tablespoon oil
- 1 cup white whole wheat flour
- 1 tablespoon Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
1. In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.
2. In a separate bowl, whisk together the remaining ingredients.
3. Whisk the wet ingredients into the dry ingredients until just combined.
4. Heat a large pan or griddle over medium heat and grease with butter or oil.
5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
6. Flip the pancakes and cook for one minute longer and serve.
*Mixture can also be used in a waffle iron following manufacturers directions.