Spinach Pancake
Brighten up your breakfast routine with these vibrant and nutrient-packed Spinach Pancakes—a deliciously wholesome twist on the classic pancake! Made with fresh spinach leaves blended into a silky batter of milk, egg, and all-purpose flour, these savory pancakes are lightly seasoned with garlic (optional), black pepper, and a touch of salt for a subtle yet satisfying flavor. The batter comes together in minutes, offering a perfect balance of fluffiness and green goodness with every bite. Whether topped with creamy yogurt, ripe avocado slices, or tangy feta cheese, these spinach pancakes are perfect for a quick and healthy breakfast, brunch, or even dinner. Plus, they're easy to customize and cook in just 15 minutes, making them a go-to choice for busy mornings or weeknight meals.
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Recipe Information
Ingredients
- 2 cups Fresh spinach leaves
- 1 cup All-purpose flour
- 1 large Egg
- 1 cup Milk
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 clove Garlic (optional)
- 1 tablespoon Butter (optional, for cooking)
Instructions
Wash the spinach thoroughly and pat it dry. If desired, finely chop the garlic clove for added flavor.
In a blender, combine the spinach leaves, milk, and egg. Blend until the mixture is smooth and vibrant green.
In a mixing bowl, sift together the all-purpose flour, baking powder, salt, and pepper.
Gradually pour the spinach mixture into the dry ingredients, stirring with a whisk until the batter is smooth and lump-free. If the batter feels too thick, add a splash of milk to adjust the consistency.
Heat a non-stick skillet or frying pan over medium heat. Add a small amount of butter or olive oil to grease the pan.
Pour a ladleful of the spinach pancake batter onto the skillet, spreading it slightly to form a pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Flip the pancake gently and cook for another 2-3 minutes, until both sides are golden brown.
Repeat the process with the remaining batter, greasing the pan as needed between each pancake.
Serve warm with your favorite toppings such as yogurt, avocado slices, or a sprinkle of feta cheese for added flavor.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 12.4 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 398 mg | 31% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
