Spinach Pancakes
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5.0
6 reviews
Excellent
Spinach Pancakes
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Spinach Pancakes are a fluffy and delicious way to sneak more greens into your morning! They're perfect for St. Patrick's Day or any time you have extra spinach to use up.
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Ingredients
- 2 large eggs
- 1 ripe banana
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 cup fresh baby spinach , tightly packed
- ¼ cup milk of choice
- 1½ cups old fashioned rolled oats
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
Instructions
- In a high-speed blender, combine the eggs, banana, maple syrup, oil, vanilla extract, spinach, and milk. Secure the lid and blend until smooth, with no spinach pieces visible.
- Add in the rolled oats, baking powder, and salt and blend again until the batter looks smooth. Stop and scrape down the sides of the machine as needed, to make sure all of the oats are smoothly blended. Set it aside; the batter will thicken as it rests.
- Heat a griddle or skillet over medium heat. You'll know it's ready to cook pancakes when a drop of water instantly sizzles when it hits the pan. Grease the pan with butter or cooking spray, then pour a ¼ cup of batter into the center. Use the back of a spoon to spread out the pancake batter if it's very thick.
- Cook the first side for roughly 2 minutes, or until bubbles start to appear on top. Slide a flipper under the pancake and flip it over so the other side can cook, for about 2 more minutes. Remove the pancake when it's done and repeat with the remaining pancake batter, making roughly 10 pancakes.
- You can keep pancakes warm by placing them on a baking sheet in a 200ºF oven. When they are all done, serve them warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months. Pop them in the toaster on a medium setting to reheat.
Notes
- Nutrition information is for approximately 2 pancakes, assuming you get 10 total from this batch. This information is automatically calculated and is just an estimate, not a guarantee.
- Tip: You can turn any pancake recipe into spinach pancakes! Simply blend a large handful of fresh baby spinach into the wet ingredients that the recipe calls for using a blender. Then you can pour the blended mixture into the dry ingredients to create a green pancake batter. (You can even do this with a pancake mix from the store!)
- Gluten-Free Note: While oats are naturally gluten-free, they can be contaminated during the manufacturing process. Be sure to shop for certified gluten-free oats, if needed.
Nutrition Information
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Calories
222kcal
(11%)
Carbohydrates
29g
(10%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
75mg
(25%)
Sodium
166mg
(7%)
Potassium
412mg
(12%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
682IU
(14%)
Vitamin C
4mg
(4%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 166mg | 7% |
| Potassium | 412mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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