Spinach Pancakes are a vibrant and nutritious twist on classic pancakes, making them an excellent choice for breakfast, brunch, or even a light lunch. These savory pancakes are packed with fresh spinach, giving them a stunning green hue and a boost of vitamins. The flavor is subtly earthy and pairs wonderfully with a dollop of sour cream, Greek yogurt, or even a fried egg on top. Not only are they delicious, but they are also quick to whip up, making them perfect for a busy morning or when you want to impress guests with something unique yet simple.
Ingredients:
- 2 cups fresh spinach leaves, packed
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons olive oil (plus more for cooking)
Instructions:
- Prepare the Spinach Mixture:
In a blender, combine the fresh spinach, egg, and milk. Blend until smooth and vibrant green. - Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, and garlic powder if using. - Combine Wet and Dry Ingredients:
Pour the spinach mixture into the bowl of dry ingredients. Add the olive oil and stir gently until the batter is smooth. Avoid overmixing. - Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with olive oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on one side, or until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown on the bottom. - Serve:
Stack the pancakes on a plate and serve warm with your choice of toppings like sour cream, Greek yogurt, avocado, or poached eggs. For extra flair, sprinkle with herbs like parsley or chives.
