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Spinach Pancakes

Spinach Pancakes | Healthy Nibbles and Bits

Makes 16-18 small pancakes.

Ingredients

Scale
  • 2 and 1/2 cups (125g) baby spinach
  • 1 cup (227g) non-fat Greek yogurt
  • 3/4 cup (177ml) unsweetened almond milk (any other milk works also)
  • 3/4 cup (115g) finely ground corn meal
  • 3/4 cup (110g) chickpea flour (all-purpose or whole wheat flour works also)
  • 1 large egg
  • 1 TBS olive oil
  • 1 TBS honey (add more if you like sweeter pancakes)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • natural cooking spray

Instructions

  1. In a food processor or a blender, mix together the spinach, yogurt, and almond milk until smooth.
  2. Pour the batter into a large mixing bowl, and stir in the rest of the ingredients except the cooking spray.
  3. Coat one or two pans with cooking spray and place the pan over medium-low heat. I used two pans so that I could cook more pancakes at once.
  4. Pour about 2-3 tablespoons of batter onto the pan for each pancake. A 1/8 cup measuring spoon works very well for this.
  5. Cook a side for about 2-3 minutes. Once the edges of the pancakes are no longer runny, and you can slide a spatula easily underneath, they’re ready to be flipped. Cook for another 2 minutes.
  6. Enjoy them on their own or serve with some honey or maple syrup.
  7. Refrigerate any leftovers in an airtight container.

Notes

1. Loosely adapted from The Roasted Root and Chocolate & Carrots.[br]2. If you’re not concerned with making gluten-free pancakes, just replace the corn meal and chickpea flour with all-purpose or whole wheat flour (or a blend of both).[br]3. I reapplied cooking spray after each batch of pancakes I made. That way, the pancakes won’t stick to the bottom of the pan.