spinach pancakes
Spinach pancakes are a nutritious and delicious option for breakfast or brunch. Packed with vitamins and minerals from fresh spinach, these pancakes are easy to make and perfect for serving alongside eggs or your favorite toppings like yogurt, cheese, or fresh herbs.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 non-stick frying pan or skillet
- 1 spatula
Ingredients
- 1 cup all-purpose flour Can substitute whole wheat or gluten-free flour.
- 1 cup fresh spinach, chopped
- 1 cup milk Can use dairy-free alternative.
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil Plus more for cooking.
Instructions
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
- In another bowl, whisk together the eggs and milk until well combined.
- Add the chopped spinach and olive oil to the wet ingredients and mix thoroughly.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick frying pan or skillet over medium heat and add a drizzle of olive oil.
- Pour ΒΌ cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles start to form on the surface.
- Carefully flip the pancakes with a spatula and cook for an additional 2-3 minutes until golden brown on both sides.
- Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.
- Serve warm with your choice of toppings.
Notes
You can add herbs and spices such as garlic powder or onion powder to the batter for extra flavor.
Feel free to use whole wheat flour or gluten-free flour as a substitute for all-purpose flour.
These pancakes can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat in a toaster or skillet.