Monday, March 16, 2015

Spinach Pancakes

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In preparation for Saint Patrick’s Day tomorrow here’s a great way to start your day off green and also sneak in a few veggies to the kiddos. My son went to town on these pancakes! Hubby saw they where green and said they taste different, knowing that I did something to them. I thought they where actually really good, I would probably add a mashed banana next time to give it a little more sweetness to my liking. Can’t wait to make these again! If you want I would suggest making a larger batch and freezing them so you can use up more of the spinach unless you have another use for the leftover spinach. The recipe made 7 larger pancakes, but if you make them smaller you can get more out of them.

Spinach Pancakes

(Adapted from weelicious)


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1 cup packed fresh spinach

1 cup buttermilk

1 large egg

1 tablespoon oil

1 cup white whole wheat flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.


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In a separate bowl, whisk together the remaining ingredients.


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Whisk the wet ingredients into the dry ingredients until just combined.


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Heat a large pan or griddle over medium heat and grease with butter or oil.


Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.


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Flip the pancakes and cook for one minute longer and serve.


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*Mixture can also be used in a waffle iron following manufacturers directions.

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