Spinach pancakes offer a vibrant twist on breakfast, blending nutrition with flavor.
Consider exploring various toppings, as there’s much more to discover about perfecting your spinach pancake experience.
Kitchen Tools Required
- 1 Blender
- 1 Non-stick skillet
- 1 Spatula
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 Mixing bowl
- 1 Whisk
Ingredients
- 2 cups Fresh spinach leaves, packed
- 1 1/4 cups All-purpose flour
- 1 tablespoon Sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 large Egg
- 1 cup Milk
- 2 tablespoons Butter, melted
- 1 teaspoon Vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking Spinach Pancakes, follow this timeline:
- Reading Instructions:
- Time Needed: 5 minutes
- Activity: Read through the entire recipe to understand the steps and gather all ingredients and equipment.
- Prep Work:
- Time Needed: 10 minutes
- Activity:
- Measure and prepare all ingredients.
- Rinse and pack 2 cups of fresh spinach leaves.
- Melt 2 tablespoons of butter.
- Set up all necessary equipment, including the blender and mixing bowl.
- Blending and Mixing:
- Time Needed: 5 minutes
- Activity:
- Blend spinach and milk until smooth.
- Whisk dry ingredients in a mixing bowl.
- Combine spinach mixture with dry ingredients, egg, melted butter, and vanilla extract.
- Whisk until smooth.
- Cooking:
- Time Needed: 15 minutes
- Activity:
- Preheat the non-stick skillet over medium heat.
- Pour 1/4 cup of batter for each pancake and cook until bubbles form, then flip.
- Continue until all batter is used.
- Resting:
- Time Needed: 5 minutes
- Activity:
- Allow cooked pancakes to rest before serving.
Recipe Instructions
Add the spinach and milk to a blender and blend until smooth.
In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Pour the spinach mixture into the dry ingredients and add the egg, melted butter, and vanilla extract.
Whisk until the batter is smooth and well combined.
Heat a non-stick skillet over medium heat.
Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Repeat with the remaining batter.
Allow pancakes to rest for 5 minutes before serving.
Serving Tips
- Maple Syrup: A classic choice that adds sweetness and complements the earthy flavor of the spinach.
- Fresh Berries: Strawberries, blueberries, or raspberries add a burst of freshness and color.
- Greek Yogurt: Offers a creamy texture and a protein boost to balance the meal.
- Avocado Slices: For a savory twist, pair with creamy avocado and a sprinkle of salt.
- Feta Cheese: Crumbled feta adds a tangy and salty contrast to the pancakes.
Storage
Store leftover spinach pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, use a skillet over low heat or microwave until warmed through.
Freezing
To freeze spinach pancakes, first allow them to cool completely.
Stack with parchment paper between each pancake.
Store in an airtight container, and freeze for up to three months.
Reheating
To reheat spinach pancakes, use a non-stick skillet over low heat or a microwave.
Cover pancakes with a damp paper towel to maintain moisture and prevent drying out.
Final Thoughts
Spinach pancakes are a delightful twist on the traditional breakfast staple.
They aren’t only visually appealing with their vibrant green color but also packed with nutrients from the fresh spinach.
With a quick preparation and cooking time, they make for a convenient and healthy breakfast option.
Remember to avoid overmixing the batter to achieve a fluffier texture.
Letting the batter rest before cooking can also enhance the final result.
If you find the batter too thick, simply add a little extra milk to reach your desired consistency.
Enjoy these pancakes on their own or with your favorite toppings for a nutritious start to your day.
Frequently Asked Questions
Can I Use Frozen Spinach Instead of Fresh?
You can substitute frozen spinach for fresh by thawing and draining it thoroughly. Use 1 1/2 cups of frozen spinach. Blend with milk until smooth. This adjustment guarantees moisture balance and maintains batter consistency for ideal results.
Are Spinach Pancakes Gluten-Free?
Spinach pancakes aren’t gluten-free if you use all-purpose flour. Substitute with 1 1/4 cups gluten-free flour blend for a gluten-free option. Guarantee the blend contains xanthan gum for proper texture and structure. Mix ingredients precisely for consistency.
What Toppings Pair Well With Spinach Pancakes?
You can top the dish with 1/4 cup Greek yogurt, 2 tablespoons crumbled feta, and a drizzle of 1 tablespoon lemon juice. Use 1/2 teaspoon cracked black pepper for seasoning. Garnish with 1 tablespoon finely chopped fresh dill.
Can I Make the Batter in Advance?
You can make the batter in advance, but store it in an airtight container in the refrigerator for up to 24 hours. Before cooking, gently whisk to guarantee consistency. Allow it to reach room temperature before use.
Are Spinach Pancakes Suitable for Vegans?
You can’t make them vegan without substitutions. Replace the egg with a tablespoon of flaxseed meal mixed with water, use plant-based milk, and swap melted butter for coconut oil. Guarantee ingredients blend smoothly for consistent texture.
Spinach Pancakes
Equipment
- 1 Blender
- 1 Non-stick skillet
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Mixing bowl
- 1 Whisk
Ingredients
- 2 cups Fresh spinach leaves packed
- 1 1/4 cups All-purpose flour
- 1 tablespoon Sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 large Egg
- 1 cup Milk
- 2 tablespoons Butter melted
- 1 teaspoon Vanilla extract
Instructions
- Add the spinach and milk to a blender and blend until smooth.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Pour the spinach mixture into the dry ingredients and add the egg, melted butter, and vanilla extract.
- Whisk until the batter is smooth and well combined.
- Heat a non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter.
- Allow pancakes to rest for 5 minutes before serving.
Notes
