Description
Spinach and Herb Pancakes are a flavorful and healthy twist on traditional pancakes, packed with nutrients and perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup fresh spinach, finely chopped
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh herbs (like parsley or chives), chopped
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
- In another bowl, beat the eggs and then add the milk and olive oil, mixing well.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
- Fold in the chopped spinach and fresh herbs until evenly distributed.
- Heat a non-stick skillet over medium heat and add a little butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Notes
- For a cheesy twist, add 1/2 cup of shredded cheese to the batter before cooking.
- Serve with a dollop of Greek yogurt or a drizzle of maple syrup for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg