Easy Spinach Pancakes
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!)
Equipment
- frying pan
- Hand Mixer
- Food processor with knife
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
1. Spinach - Use it fresh or from the freezer. The result stays the same when following the steps in the recipe. Don't use veggies with additions (like cream). Make sure you drain the spinach before adding it to the batter. Otherwise, you'll dilute the batter.
2. Alternatives
- 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.
Nutrition
Calories: 99kcal | Carbohydrates: 17g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 40mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1179IU | Vitamin C: 3mg | Iron: 1mg
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