Description
These Spinach Pancakes are a crowd-pleaser, featuring a delightful blend of oats and fresh spinach. Perfect for a quick dinner or a healthy breakfast, they are simple to prepare and packed with flavor.
Ingredients
Scale
- 2 cups old fashioned rolled oats
- 4 cups baby spinach
- 2 large eggs
- 3/4 cup milk of choice
- 2 tablespoons salted butter or coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1/4 teaspoon cinnamon
Instructions
- Melt the butter or coconut oil and set aside.
- Add all ingredients to a blender and blend on high until smooth. Allow the batter to rest for 5 minutes to thicken.
- Lightly grease a skillet with butter, then remove excess with a paper towel. Heat the skillet over low heat.
- Pour the thickened batter into small circles, about ⅓ cup each. Cook until bubbles form on the surface, then flip and cook until golden on the other side.
- If the remaining batter is too thick, stir in a bit of milk. Cook the rest of the batter, adjusting the heat as needed. Keep cooked pancakes warm under an inverted bowl and serve with maple syrup.
Notes
For fluffier pancakes, ensure the batter rests before cooking.
Adjust the cooking time based on the skillet’s heat to prevent burning.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg