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–+ servings
spinach infused savory pancakes

Spinach Pancakes

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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 servings

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

For a fluffier texture, ensure not to overmix the batter, and let it rest for a few minutes before cooking. Using fresh spinach will give a vibrant color and enhance the nutritional value. If the batter is too thick, add a little extra milk to reach the desired consistency.
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