Spinach Pancakes
Spinach Pancakes are a delightful and nutritious twist on the classic breakfast favorite. These vibrant green pancakes pack a punch of flavor and vitamins, making them a great option for a healthy start to the day.
Equipment
- Large Bowl
- Whisk
- Griddle or nonstick pan
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1 cup fresh spinach, finely chopped
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, then stir in the milk and melted butter.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the chopped spinach.
- For best results, let the batter rest for 10-15 minutes before cooking. This allows the gluten to relax, resulting in a lighter and fluffier pancake.
- Cook the pancakes on a preheated, lightly oiled griddle or nonstick pan, flipping once until golden brown on both sides. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Notes
Pair these pancakes with fruit or a side of eggs for a complete, balanced meal. For variety, try swapping spinach for other greens like kale or swiss chard. You can also experiment with different mix-in ingredients like bananas, blueberries, or walnuts.