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Spinach Pancake

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Spinach Pancakes are soft, fluffy, and naturally green from fresh spinach — a nutritious and colorful twist on classic pancakes. These versatile pancakes can be made sweet or savory, perfect for breakfast, brunch, or a healthy snack.

Ingredients

  • 2 cups fresh spinach leaves
  • 1 cup all-purpose flour (or whole wheat flour)
  • 1 tbsp baking powder
  • 2 large eggs
  • ¾ cup milk (or plant-based milk)
  • 2 tbsp olive oil or melted butter
  • ¼ tsp salt
  • ½ tsp garlic powder (optional, for savory version)
  • 1 tbsp sugar (optional, for sweet version)

Instructions

  1. Blanch spinach leaves in boiling water for 30 seconds, then drain and blend with milk until smooth.
  2. In a large bowl, whisk together flour, baking powder, salt, and garlic powder or sugar depending on your version.
  3. In a separate bowl, whisk eggs and oil, then stir in the spinach-milk mixture.
  4. Combine the wet and dry ingredients, mixing gently until just combined. Do not overmix.
  5. Heat a lightly greased non-stick skillet or griddle over medium heat.
  6. Pour ¼ cup of batter for each pancake and cook 2–3 minutes until bubbles form. Flip and cook another 1–2 minutes until golden and set.
  7. Serve warm with your choice of toppings such as yogurt, avocado, maple syrup, or fresh fruit.

Notes

  • Adjust spinach quantity for a deeper green color.
  • Let the batter rest for 5 minutes before cooking for fluffier pancakes.
  • For a vegan version, replace eggs with flax eggs and use plant-based milk.
  • Make ahead and freeze for quick weekday breakfasts.
  • Use oat flour for a gluten-free variation.

Nutrition

Find it online: https://thefamilycooking.com/spinach-pancake-2/