Description
A delicious blend of spinach and pancake goodness, perfect for a savory or sweet option.
Ingredients
Scale
- 150 g fresh spinach (5 cups loosely packed)
- 200 ml milk (¾ cup)
- 1 egg
- 1 tablespoon neutral oil (plus extra for frying)
- 200 g plain flour (1 ⅔ cups)
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 tablespoon sugar (honey or maple syrup)
Instructions
- Wash your spinach, then add it to a pan over a medium heat with a splash of water for a few minutes until wilted.
- Rinse the wilted spinach under cold water to cool, gently squeeze out the excess moisture.
- Add the spinach to a blender along with the eggs, milk and oil (plus the vanilla and honey or maple syrup if using). Process until smooth.
- Add the flour and baking powder to the blender and briefly blend to combine, or whisk together in a bowl if your blender is small.
- Heat oil in a large frying pan over a medium heat. For each pancake, add 2 tablespoons of batter and cook until the surface forms some bubbles (in approx 1-2 minutes). Flip with a spatula and cook the other side until lightly browned (a further 1-2 minutes).
- Serve savory (leave out the vanilla and honey or maple syrup) topped with sour cream and grated cheese, or sweet topped with maple syrup, yogurt and fruit.
Notes
- For a savory version, omit the vanilla and sweetness.
- This recipe is adaptable; feel free to add other vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg