BEST SPINACH PANCAKES
Fluffy spinach pancakes are a smart way to sneak in extra veggies into a fun breakfast for the kids. No funny flavor or specs, just yummy bright green pancakes!
Provided by Laura Fuentes
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- In a blender, pour milk, egg, butter, and spinach. Blend until smooth.
- Pour blender mixture into the flour bowl and with a whisk or fork, mix to combine.
- Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F.
- Pour or scoop 1/4 cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side. Remove from the pan or griddle and serve with additional butter and maple syrup.
Nutrition Facts : ServingSize 2 pancakes, Calories 260 calories, Sugar 5.8g, Sodium 287.5mg, Fat 9.5g, SaturatedFat 5.5g, TransFat 0.1g, Carbohydrate 37.2g, Fiber 1.3g, Protein 7.4g, Cholesterol 60.4mg
SPINACH AND FETA PANCAKE WRAPS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h35m
Yield 16 to 24 wraps
Number Of Ingredients 13
Steps:
- Mix together eggs, butter, cream, and water. Mix together flour and salt. Whisk wet mixture into flour until smooth. Fold in egg whites and let rest for 15 minutes. Place a nonstick pan over medium heat lightly brush with oil. Place 1 ounce of batter in pan and saute both sides until lightly brown. Repeat with remaining batter. For the filling, melt the butter in a large saute pan and add the garlic. When the garlic browns slightly, add the spinach. Saute until spinach is cooked and let cool. Mix with remaining ingredients. Place 2 tablespoons of filling in each pancake and roll them up. Place rolls in 400-degree oven for 4 minutes. Remove from oven and serve.
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