Description
Light, fluffy pancakes infused with nutritious spinach, perfect for breakfast or brunch.
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 tbsp Granulated Sugar (optional)
- 2 cups Packed Fresh Baby Spinach
- 1 ¼ cups Milk (your choice)
- 1 Large Egg
- 2 tbsp Melted Butter or Coconut Oil
- 1 tsp Vanilla Extract (for sweet pancakes)
Instructions
- Blend the Wet Ingredients: In a high-speed blender, combine the milk, egg, and spinach. If making sweet pancakes, add vanilla extract. Blend until smooth and green.
- Add the Dry Ingredients: Add flour, baking powder, salt, and sugar to the blender.
- Mix Gently: Pulse the blender a few times until just combined; small lumps are okay.
- Stir in Fat & Rest: Pour batter into a bowl, stir in melted butter, and let sit for 5-10 minutes.
- Cook the Pancakes: Heat a greased griddle over medium-low heat and pour ¼ cup of batter for each pancake.
- Flip and Finish: Cook until bubbles form, then flip and cook until golden brown.
- Serve Immediately: Enjoy warm with your favorite toppings.
Notes
For a vibrant green, cook pancakes on medium-low heat. Avoid overmixing to keep them fluffy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg