It's time to enjoy a tasty and healthy breakfast! And these spinach pancakes are irresistibly delicious! Crispy, airy, and simple to make. These green delicacies are super tasty (and approved by the kids!).
Spinach Pancakes
According to the Dutch nutrition center, we don't eat enough fruit and vegetables. And yes, I also have to confess that there are days when I don't eat enough fruits and vegetables.
So I thought about that for a while. And I came up with spinach pancakes. A delicious green pancake, but you can hardly taste the spinach. Of course, I first presented that to my guinea pigs.
The kids wanted to try it (after some insistence 😉). The toughest of the bunch (the youngest) took the lead and tried a bite. And sure enough: Approved. The rest soon followed and ate the whole stack! And that was the time to share the recipe with you!
What do you need for Whole Wheat Spinach Pancakes?
To prepare these spinach Pancakes, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Spinach - You can use fresh or frozen spinach in this recipe. When using fresh spinach, fry it in a wok or frying pan with water attached, so it shrinks a bit. Then you can easily grind it in the blender.
- Buttermilk and milk - Use this to thin the batter, and make it creamy
- Eggs - Makes the pancake fluffy and a little creamy. Use two eggs size L or three eggs size M.
- Whole-wheat flour and self-rising flour - You use a mixture of these two types of flour to make the batter. The whole wheat flour so that the pancakes contain more fiber. The self-rising flour is a mixture of flour and baking powder. The flour ensures that the pancake becomes less compact. The baking powder will start when combined with the milk, making the pancake fluffier. You could substitute self-rising flour with 2 cups of all-purpose flour and two teaspoons of baking powder.
- Sunflower oil - The oil in which we will fry the pancakes.
How to prepare these Green Pancakes?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- If you have fresh spinach, wash it first. Then put one tablespoon of oil in a pan or wok and add the vegetables (with attached water). Stir-fry for about four minutes until the spinach has wilted. Let cool to room temperature. If you use frozen spinach, let it thaw first. And then let it drain well, so your batter does not become too thin. Put the vegetables with three tablespoons of milk in the blender and turn it on until everything is fine.
- Place the whole wheat flour and self-rising flour in a bowl. Mix with a whisk so that there are no lumps. Add the eggs and mix for one minute. Pour the rest of the milk and buttermilk into the batter. Mix until you have a batter without lumps.
- Add the spinach to the batter. Mix the batter with a whisk of everything.
- Heat oil in a skillet. Spoon one cup of batter (about 240 ml) into the pan and swirl the pan well so that the batter is evenly distributed. Do you want to make pancakes? Then spoon ¼ cup (about 60 ml) into the pan. You can bake three pancakes simultaneously in a frying pan of 10 inches (26 cm) in diameter. Fry the pancake with spinach over medium heat until the top looks dry. Then flip the pancake. Let it cook for two more minutes. Transfer to a warm plate and continue baking the rest of the batter. TIP Do you want to keep pancakes warm? Place a plate on a pan of gently boiling water and cover the pancakes with aluminum foil. Alternative: You can keep them warm in the oven at 210 °F (100 °C).
Substitutions: Making Zucchini Pancakes
Don't have spinach at home? Then you can also make these pancakes with zucchini. Use ½ pound (250 grams) of zucchini and peel it. Cut the flesh into cubes. Put together with three tablespoons of milk in the blender and puree. Replace the spinach in this recipe with the zucchini puree.
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Easy Spinach Pancakes
Ingredients
- 10 oz spinach fresh or frozen
- 1 cup milk
- 2 cups whole wheat flour
- 2 cups self-rising flour
- 2 eggs size L
- 2 cups buttermilk
- 4 tablespoons sunflower oil
Ingredients you need per step are listed below the step in Italic
Instructions
Preparations
- Fresh spinach - Wash the leaves. Heat one tablespoon of oil in a big pan and add the veggies (with adherent water). Stir-fry for four minutes until the spinach has shrunk. Then drain it. Let it cool down to room temperature.10 oz spinach
- Frozen spinach - Let it thaw before using it. Drain it before adding it to the batter.10 oz spinach
Batter
- Put the spinach with a dash of milk in the blender and turn it on until it's very fine. Work in batches if you can't get it done in one go.1 cup milk
- Put the whole wheat flour and the self-rising flour in a bowl and stir well.2 cups whole wheat flour, 2 cups self-rising flour
- Add the eggs one by one and mix until the eggs are no longer visible.2 eggs
- Add the remaining milk and mix.
- Pour the buttermilk, while mixing, into the batter.2 cups buttermilk
- If there aren't any lumps left in the batter, add the spinach.
- Mix well with a whisk and set aside.
Baking pancakes
- Heat one tablespoon of oil in the frying pan.4 tablespoons sunflower oil
- Add 1 cup (240 ml) of the batter (for a Dutch pancake) or ¼ cup (60 ml) batter (for a pancake) to the frying pan and bake on medium heat until the top is dry.
- Flip the pancakes and bake for another 2 minutes.
- Take them out of the pan.
- Repeat until the batter is finished and all the pancakes are baked.
Notes
- Spinach - Substitute with ten oz. of zucchini (peeled and cubed). Or you can use 10 oz. kale instead.
- Self-rising flour - If you don't have self-rising flour, mix 2 cups of all-purpose flour (250 grams) with two teaspoons of baking powder or baking soda.
- Whole wheat flour - This flour can be substituted with spelt flour.
- Buttermilk - Have you just finished the last bit of buttermilk? Then you can also replace this with milk, adding one tablespoon of vinegar (non-flavored vinegar).
- Because you use self-rising flour (with baking powder), you get a fluffy dough. Baking powder starts working when you add liquid. So don't make the batter too far in advance.
- After the pancakes are cooled, you can cover them and wrap them in plastic foil. Then, store them in the refrigerator. That way you can eat them the next day. Since they contain spinach, it's better not to reheat them.
- Don't freeze them.
Indication Nutritional Value (Per Person / Portion):
If you liked these whole-wheat spinach pancakes, maybe you want to try one of these delicious recipes too!
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