Spinach Pancakes
Transform breakfast or brunch with these vibrant Spinach Pancakes, a savory twist on the classic pancake recipe that's packed with flavor and nutrients. Featuring fresh spinach leaves, grated Parmesan cheese, and aromatic garlic, these pancakes are as nutritious as they are delicious, making them a perfect choice for a healthy yet satisfying meal. The batter combines all-purpose flour, baking powder, milk, and a single egg for a fluffy yet hearty texture, while the addition of chives lends a subtle herbal note. Quick and easy to prepare in under 30 minutes, these pancakes are ideal for busy mornings or elegant weekend brunches. Serve them warm, garnished with extra Parmesan or chives, and pair with your favorite sauces or salads for the ultimate crowd-pleasing dish! Searching for recipes with spinach, savory pancake ideas, or healthy breakfast options? These Spinach Pancakes tick all the boxes.
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Recipe Information
Ingredients
- 150 grams fresh spinach leaves
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 240 milliliters milk
- 1 large egg
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 30 grams parmesan cheese, grated
- 1 tablespoon chives, chopped
Instructions
Wash and drain the spinach leaves thoroughly. Chop the spinach roughly and set aside.
In a medium bowl, sift together the flour, baking powder, salt, and black pepper.
In a large mixing bowl, whisk together the milk, egg, and one tablespoon of olive oil until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold in the chopped spinach, minced garlic, grated parmesan cheese, and chopped chives until evenly distributed through the batter.
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat.
Pour approximately 60 ml (1/4 cup) of batter onto the skillet for each pancake. Use the back of a spoon to spread out the batter if necessary.
Cook the pancakes for about 3-4 minutes on one side, or until small bubbles form on the surface and the edges appear set.
Flip the pancakes and cook for an additional 2-3 minutes on the other side, until lightly browned and cooked through.
Transfer cooked pancakes to a plate and repeat with remaining batter, adding more oil to the skillet as needed.
Serve the spinach pancakes warm, garnished with extra parmesan cheese or chives if desired.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1879 mg | 82% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 841 mg | 65% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1444 mg | 31% | |
*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.
