GREEN SPINACH PANCAKES
These spinach pancakes are a vivid green color without the use of any food coloring and a simple ingredient list! The perfect St. Patrick's Day breakfast recipe that's also gluten-free & vegan.
Provided by Gina Matsoukas
Categories Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- Combine oat flour, ground chia seeds, baking powder, cinnamon, salt and protein powder (if using) in a large bowl and whisk until combined.
- Place the remaining ingredients in a blender and blend until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until fully combined and let rest for 5 minutes.
- Meanwhile, heat a large skillet over medium-low heat until hot.
- Grease with cooking spray, ghee, coconut oil or fat of choice.
- Pour the pancake batter in 1/4 cupfuls onto the hot skillet.
- Cook for 5 minutes then gently flip and cook an additional 3 minutes on the other side until cooked through.
- Serve with additional maple syrup and toppings of choice.
Nutrition Facts : Calories 289 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 9 grams fat, Fiber 5 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 201 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CRISPY SPINACH PANCAKES
Steps:
- Cut spinach about 1.5-inch long pieces and place them in a large mixing bowl. Add the onion, salt, and 1 cup of flour to the spinach.
- Pour 1/2 cup of water and toss everything together by using a spoon or a tong. Add more flour and water if you prefer doughier pancakes. The batter consistency can be adjusted by your preference.
- Heat 1 tablespoon of oil in a skillet over medium heat. Place a spoonful of spinach batter in a hot skillet and fry for 2-3 minute or until golden and crispy. Flip to the other side and continue to fry for another 2-3 minute. If your skillet seems dry, drizzle more oil as needed.
- Serve the pancakes hot with the dipping sauce.
- To make the dipping sauce, combining the soy sauce, lemon juice, and toasted sesame seeds in a small mixing bowl.
CRISPY SPINACH FRITTERS
These crispy spinach fritters turn the boring green vegetable into a delicacy.
Provided by Vered DeLeeuw
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to the "keep warm" setting (usually 150-170 degrees F). You will place the cooked fritters in it to keep them warm while you fry more batches.
- Thaw the spinach in the microwave according to the package directions, or in a saucepan over medium heat. Drain well, either by pressing on it in a colander or by placing the spinach inside a clean kitchen towel and squeezing hard to get rid of as much water as you humanly can.*
- Place the spinach, onion, and garlic in a large bowl. Mix with a rubber spatula to combine.
- In a small bowl, whisk the eggs with salt and pepper. Add the egg mixture, parmesan, almond flour, and coconut flour to the spinach mixture, mixing well with a spatula to combine.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Use a 4-tablespoon scoop to measure out four mounds of the mixture, placing them in the skillet and pressing down gently to flatten. Cook 3-4 minutes on each side, until well-browned and crisp.
- Briefly drain the fritters on paper towels, then place them on a baking sheet in the oven to keep them warm while you cook two more batches.
Nutrition Facts : ServingSize 2 fritters, Calories 159 kcal, Carbohydrate 6 g, Protein 8 g, Fat 10 g, SaturatedFat 2 g, Sodium 417 mg, Fiber 2 g, Sugar 1 g
CRISPY SPINACH
Something yummy and different. The trick is to have the oil really hot before putting the spinach in and the spinach will not absorb a lot of oil. It is a good starter as it is light. THe oil should be brought back to the same temperature between each batch.
Provided by Girl from India
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Separate spinach leaves from stems and wash in plenty of water.
- Dry leaves completely and slice into fine shreds Make sure the leaves are completely dry Dry roast sesame seeds for a few minutes till lightly coloured.
- Place sesame seeds, chopped green chillies, salt and sugar in separate bowls close to the stove.
- Line a colander with absorbent paper and place it close by.
- Heat oil in a wok or deep frying pan till smoking hot.
- Add a handful of spinach shreds and fry for a few seconds till spinach turns bright green.
- Remove from oil with a slotted spoon and place in the colander.
- Quickly sprinkle on a few sesame seeds, some green chillies, salt and sugar and toss to coat the spinach with the flavorings.
- Continue cooking remaining spinach in the same way.
- Serve immediately.
Nutrition Facts : Calories 83.1, Fat 5, SaturatedFat 0.7, Sodium 100.2, Carbohydrate 7.3, Fiber 3.9, Sugar 0.9, Protein 5.3
CRISPY PANCAKES WITH CREAMY CHICKEN & BACON
A grown-up homage to a schooldays favourite, these upgraded crispy pancakes are filled with creamy chicken, bacon and chestnut mushrooms
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.
- If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you're ready to fill the pancakes.
- To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.
- When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you're ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.
- Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.
Nutrition Facts : Calories 577 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 2.7 milligram of sodium
More about "crispy spinach pancakes food"
EASY VEGETABLE PANCAKES RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (3)Total Time 30 minsCuisine KoreanCalories 448 per serving
EASY SPINACH PANCAKES FOR BABY + TODDLER | BABY FOODE
From babyfoode.com
THE TRICK TO EXTRA-CRISPY PANCAKES | EPICURIOUS
From epicurious.com
TOP 15 SAVOURY PANCAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CRISPY FRIED SPINACH | CRACKLING SPINACH - MY FOOD STORY
From myfoodstory.com
35 HEALTHY SPINACH RECIPES FOR BABIES AND KIDS - MY …
From mylittlemoppet.com
CHEESY PANCAKE STACK | JAMIE OLIVER RECIPES
From jamieoliver.com
STUFFED PANCAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRIED ‘EGG’, CRISPY ‘BACON’ AND SPINACH VEGAN PANCAKES
From veganfoodandliving.com
SAVOURY PANCAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
20 MOST POPULAR PANCAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPINACH PANCAKE RECIPE - NDTV FOOD
From food.ndtv.com
CRISPY HAGGIS AND POTATO PANCAKE WITH A SPINACH SALAD AND
From bbc.co.uk
FINNISH SPINACH PANCAKES (VEGAN GF) - MY BERRY FOREST
From myberryforest.com
POTATO AND SPINACH VEGAN PANCAKES - BUNNY MOMMY COOKS
From bunnymommycooks.com
9 DELICIOUS KOREAN PANCAKE RECIPES | BEYOND KIMCHEE
From beyondkimchee.com
15-MINUTE HEALTHY SPINACH PANCAKES WITH OATS « CLEAN & DELICIOUS
From cleananddelicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love