Spinach Pancakes

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Spinach pancakes are soft and fluffy with a vibrant natural green colour. The mild flavour works well with both sweet and savory toppings and they are an easy way to add vegetables to everyday meals!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dinner, Lunch

Cuisine: Western

Diet: Vegetarian

Servings:

Calories: 261kcal

Author: Kate Hackworthy | Veggie Desserts

Cost: $7

Equipment

Blender
Frying pan

Ingredients

150 g fresh spinach 5 cups loosely packed
200 ml milk ¾ cup
1 egg
1 tablespoon neutral oil plus extra for frying
200 g plain flour 1 ⅔ cups
2 teaspoons baking powder

Optional for sweet pancakes

2 teaspoons vanilla extract
1 tablespoon sugar honey or maple syrup

Instructions

Wash your spinach, then add it to a pan over a medium heat with a splash of water for a few minutes until wilted.
Rinse the wilted spinach under cold water to cool, gently squeeze out the excess moisture.
Add the spinach to a blender along with the eggs, milk and oil (plus the vanilla and honey or maple syrup if using). Process until smooth.
Add the flour and baking powder to the blender and briefly blend to combine, or whisk together in a bowl if your blender is small.
Heat oil in a large frying pan over a medium heat. For each pancake, add 2 tablespoons of batter and cook until the surface forms some bubbles (in approx 1-2 minutes). Flip with a spatula and cook the other side until lightly browned (a further 1-2 minutes).
Serve savory (leave out the vanilla and honey or maple syrup) topped with sour cream and grated cheese, or sweet topped with maple syrup, yogurt and fruit.

Notes

Blend spinach thoroughly for smooth texture.
Do not overmix batter.
Cook on medium heat for even cooking.
Use fresh baking powder.
Let batter rest 5 minutes before cooking.
Lightly oil the pan between batches.
Flip only when bubbles form.

Nutrition