Spinach Pancakes
Spinach Pancakes are not only delicious and nutritious (you can’t taste the spinach), they’re naturally green and so much fun to serve up for a kid-friendly twist on breakfast.
Equipment
- blender
- large sauté pan
Ingredients
- 1 cup packed fresh spinach
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon oil
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Heat a large pan or griddle over medium heat and grease with butter or oil. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
- Flip the pancakes and cook for one minute longer.
- Serve warm with favorite toppings.
Notes
- To Store: Store leftover spinach pancakes in an airtight container or resealable bag in the refrigerator for up to 3 days.
- To Freeze: Place cooled pancakes in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container. Freeze for up to 3 months.
- To Reheat: To reheat, simply warm the frozen pancakes in the toaster, microwave, or oven until heated through.
- Make Spinach Waffles using the same batter! Just follow the waffle iron manufacturer’s directions for cook time.
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Nutrition
Calories: 190kcal | Carbohydrates: 28g | Protein: 8g | Fat: 6g | Cholesterol: 50mg | Sodium: 660mg | Fiber: 3g | Sugar: 6g
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