It's time to enjoy a tasty and healthy breakfast! And these spinach pancakes, made with whole wheat flour, are irresistibly delicious! Crunchy, light, and easy to make. These green treats are super tasty (and approved by the kids!)
According to the Dutch Nutrition center, we don't eat enough fruits and vegetables. And yes, I also have to admit that there are days when I don't eat enough fresh product. So I let go my thoughts around this.
And that's when I came up with the spinach pancake. A delicious green vegetable pancake. And although it contains veggies, you hardly taste it.
Of course, my kids wanted to try it out. The toughest one of the bunch (the youngest) took the lead and wanted to try a bite. And indeed: Approved. Then the others followed. And that means that's the time is there to share this recipe with you!
Breakfast can be tasty and a bit more healthy with a little twist.
🥘 Ingredients
A full list of ingredients can be found at the end of this blog.
- Spinach - You can use fresh baby spinach or from the freezer. Don't use vegetables with additions though.
When using fresh fry it briefly with adherent water in a large pan, so the spinach shrinks. Let it drain. Then you can easily blend it.
- Buttermilk and milk - Used to thin the batter. Because the buttermilk is a bit sour, the baking powder in the self-rising flour will work better.
- Eggs - Used to provide structure so the pancakes become fluffy. And it makes the batter creamier.
- Whole wheat flour and self-rising flour - Use a mixture of these two types of flour in the batter. The whole wheat flour makes sure the pancakes contain more fiber. Self-rising flour is a mixture of plain flour and baking powder. The plain flour will make the pancake less compact. The baking powder will make them fluffier.
Step 1 Slice the spinach finely - You want to get a smooth batter and not a batter containing lumps. So blend it until smooth.
If you've got some fresh baby spinach, wash it and put the veggies with adherent water in a hot pan. Stir-fry for four minutes and the spinach will shrink. Drain and let it cool to room temperature.
If you use freezer spinach let it thaw and drain excess water.
After these preparations add the veggies with three tablespoons of milk to the bowl of the kitchen machine or blender and turn on until the spinach is sliced finely.
Step 2 - Prepare the batter -
- Put the whole wheat flour and the self-rising flour in a bowl.
- Whisk so you don't have any lumps left.
- Add the eggs and mix for one minute.
- Pour the remaining milk and buttermilk into the batter. Mix until your batter is smooth.
Step 3 - Add the veggies
- Add the spinach to the batter.
- Use a whisk to mix everything.
Step 4 - Bake the pancakes
- Heat oil in a frying pan. Spoon one ladle (about 1 cup / 240 ml) into your frying pan if you want to prepare large Dutch Pannenkoeken. If you want to prepare American pancakes use ¼ cup (60 ml) of batter into the pan. That way you can prepare about three pancakes in a frying pan with a diameter of 10 inches (26 cm).
- Fry the spinach pancakes on medium heat until the top looks dry. Then turn them. Let it bake for another two minutes. Transfer to a warm plate and continue baking until there’s no batter left. TIP If you want to keep your pancakes warm, place a plate on a pan with simmering water and store them on that plate under aluminum foil. You can also keep them warm in an oven of 200 degrees Fahrenheit (100 degrees Celsius).
Preparing zucchini pancakes
What if you don’t have spinach in your refrigerator? Then you can prepare this pancake batter recipe with zucchini. Use ten oz. peeled and cubed zucchini. Put it with three tablespoons of milk into the blender and puree. Then replace the spinach with the zucchini in this recipe.
🥘 Other delicious recipes
If you liked these whole-wheat spinach pancakes, maybe you want to try one of these delicious recipes too!
Did you make this recipe? Tag #byandreajanssen via Instagram. I really enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Spinach pancakes {whole wheat}
Pas met de knoppen het aantal personen aan.
Ingredients
- 2 cups buttermilk
- 1 cup milk
- 10 oz spinach fresh or frozen
- 2 eggs size L
- 2 cups whole wheat flour
- 2 cups self-rising flour
- 4 tablespoons sunflower oil
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.
- Frozen spinach - Let it thaw before using it. Drain it before adding it to the batter.
Batter
- Put the spinach with a dash of milk in the blender and turn on until it’s very fine. Work in batches if you can't get it done in one go.
- Put the whole wheat flour and the self-rising flour in a bowl and stir well.
- Add the eggs one by one and mix until the eggs are no longer visible.
- Add the remaining milk and mix well.
- Pour the buttermilk, while mixing, into the batter.
- 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.
- Add 1 cup (240 ml) of the batter (for a Dutch pancake) or ¼ cup (60 ml) batter (for a pancake) in 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 pannenkoeken / pancakes are baked.
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