Spinach Pancakes

These pancakes from weelicious are yummy and fun. Move over green eggs and ham! I always love an opportunity to punch up the nutrition in breakfast and this is a perfect example. I also love tempting kids to eat something they might not otherwise want to. So without hinting at the reason for the green, I simply made them for brunch on a St. Patrick weekend and everyone, even the littlest guest, all of 18 months, ate their fill.

Because I usually don’t have buttermilk, I mix 1 cup milk with 1 tablespoon apple cider vinegar (or white wine vinegar) and let it sit 10 – 15 minutes before making the recipe.

Spinach Pancakes

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• CourseBreakfast

Spinach Pancakes Print Recipe CourseBreakfast

Ingredients

• 1 cup packed fresh spinach
• 1 cup buttermilk
• 1 large egg
• 1 tablespoon expeller-pressed canola oil
• 1 1/4 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Adjust servings:

Units:MetricUS Imperial

Instructions

1. In a blender, combine the spinach, buttermilk, egg, and oil and blend
2. until smooth.
3. In a separate bowl, whisk together the remaining ingredients.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Heat a large pan or griddle over medium heat and grease with butter or expeller-pressed canola oil.
6. Pour about 1 tablespoon of the pancake mixture onto the griddle, cook about two minutes.
7. Flip the pancakes and cook for one minute longer and serve.

Recipe Notes

Modified from Weelicious.com: Spinach Pancakes

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