Spinach Pancakes
These spinach pancakes are packed with nutrients, made with gluten-free flour, soft, fluffy, delicious and easy to make.
Equipment
- 1 Blender or mixing bowl
- 1 Whisk or spoon
- 1 Spatula
- 1 Non stick pan or griddle
Ingredients
- 1 Cup Oat flour (ground rolled oats)
- 1 tbsp. sugar - brown, white, coconut sugar, honey (any one)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8th tsp nutmeg (use a pinch for an 1/8th measurement)
- 1 tsp vanilla
- 1 cup baby spinach, packed
- 1 egg, beaten
- 1/3 cup milk
- 1/4 cup yogurt or buttermilk
- cooking spray
Instructions
- To make oat four, add the oats to a high powered blender or food processor and blend into fine oat flour (looks like a powder when you're done and it takes about 50 to 60 seconds) OR If you have oat flour, use that.
- Into the blender, with the oats in, add the salt, baking powder, sugar, nutmeg and vanilla. Blend just to combine the ingredients.
- Beat the egg in a small bowl, add the milk, mix with a fork and then pour it into the blender. Blend to combine.
- Add the baby spinach and blend it in, another 60 seconds. You might need a little more time depending on the power of your blender. Make sure you don't have any oat flour stuck at the bottom of the blender cup.
- Add the yogurt, and give it one final blend, 30 to 40 seconds.
- Heat a non stick pan, cast iron, pancake pan, flat surface grill pan or whatever you think will work well. Low to medium heat, wait for the pan to be hot then use cooking spray or a light brush of oil. See notes below.
- Use a quarter cup measurement to pour the batter into the pan and once you see little bubbles form on the top, (and the edges firm up a little), use an egg lifter (spatula) to slide under the pancake and flip it over to cook on the opposite side.
- The first side cooks 2 to 3 minutes and the opposite side less.
- Repeat until the batter is finished. This recipe made exactly 5 pancakes.
- Serve with honey, maple syrup, cream or for more of a breakfast for dinner meal idea, serve with a fresh side salad.
Notes
Appliance: High powered blenders work the best so that's your first choice. A food processor or other blender can be used but don't be left feeling bad if they don't come out the same. The type of blender makes a big difference!
Cooking spray: Even if you are using a non stick pan, still use cooking spray or at least keep a brush and melted butter or oil next to you so that you give the pan a light coat. Personally I find the pancakes too oily with anything else but cooking spray.
Too much oil and they will be oily, no spray or oil, they may burn if your pan is not a good quality (from experience).
Another tip! Make sure that everything is next to you because the batter cooks rather quickly. Keep a roll of kitchen tissue paper for any spillage.
Cooking the Pancakes: When the bubbles appear, give it a couple of seconds to cook finish. The edges will also become a bit firm just before you cook the other side.
Nutrition
Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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