Spinach Pancake Food

GREEN SPINACH PANCAKES

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.

SPINACH PROTEIN PANCAKES

Steps:

• Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.
• Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.
• Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.

BEST SPINACH PANCAKES

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.

CRISPY SPINACH FRITTERS

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.

SUPER SPINACH PANCAKES

Steps:

• Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
• Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
• Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
• Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
• Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
• Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

SPINACH PANCAKES

Steps:

• Mix eggs, spinach and onion until well blended.
• Heat oil in large nonstick skillet on medium-high heat. For each pancake, pour 1/4 cup of the egg mixture into skillet; sprinkle with about 1 Tbsp. of the cheese. Cook 2 min. or until golden brown. Turn pancakes; cook until other side is golden brown.
• Serve topped with sour cream.

SPINACH PANCAKES

Steps:

• In a medium bowl, mix together flour and eggs. Stir in spinach, and season with salt and pepper to taste and paprika.
• Heat olive oil in a large skillet. Drop spinach mixture into the oil by the spoonful, and flatten into patties. Cook until browned on both sides. Remove to paper towels to drain. Serve warm.

BEST BANANA SPINACH PANCAKES

Steps:

• Add all ingredients to a blender except the flour.
• Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.
• Stir or pulse in the flour and thoroughly combine without over-mixing.
• Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter. Pour small rounds of batter onto the hot surface-the batter should spread fairly thinly on its own-and let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes.
• Flip and cook for an additional 3 minutes, or until fully cooked.
• Continue to prepare the rest of the batter, keeping the finished pancakes warm in a 275 degree oven if desired.
• Serve warm with fruit, maple syrup, or another favorite dip.

SPINACH PANCAKE

Steps:

• Wash spinach and blanch it. Now boil it with the stem in hot boiling water. Switch off the flame and remove the spinach from the water. Beat 2 eggs in a bowl and add sugar. Beat the sugar in egg and add vanilla essence, flour, baking powder. Make it a batter. Now in this add spinach puree blended in milk and mix it. On a hot pan add some butter and pour one full spoon of batter on it. Cook this on a slow flame till it becomes golden in color. Cook on both the sides and transfer it to a plate. Green color pancakes are ready to be served hot.

SPINACH PANCAKES RECIPE

Steps:

• Preheat an electric griddle to 350 degrees F.
• Place the old-fashioned oats in your Vitamix (or other high-powered blender) and blend starting on low speed and increasing to high.
• Blend for 30-60 seconds or until oats have become a fine powder and look like flour.
• Remove oats from blender and place into a large mixing bowl.
• Add flaxseed, baking powder, baking soda, salt, coconut sugar and cinnamon to the oat flour and stir to combine. Set aside.
• Add milk, Greek yogurt, applesauce and spinach to the container of your Vitamix.
• Blend starting on low speed and increasing to high.
• Blend on high speed for 30-60 seconds until mixture is smooth and homogenous.
• Add vanilla extract and egg and pulse until just combined.
• Pour wet ingredients into dry ingredients and mix until just combined.
• Grease your preheated griddle with butter, coconut oil or cooking spray.
• Carefully place ¼ cup portions of pancake batter onto the griddle about 1-2" apart.
• Cook on the first side until the edges become firm and the batter begins to bubble slightly (3-5 minutes).
• Flip and cook on the second side until golden brown (about 3-4 more minutes).
• Repeat until all the batter has been used!
• Serve warm with maple syrup!

SPINACH PANCAKE

Steps:

• Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley; cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover; cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.
• Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs; add salt and ground black pepper.
• Melt remaining butter in a heavy 10-inch skillet over medium heat; pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula; turn out onto a serving platter. Cut in two with a sharp knife.

BANANA SPINACH PANCAKES

Steps:

• Add oats, baking powder, salt, and cinnamon to a high-speed blender. Blend until oats become a fine powder. Pour into a medium bowl and set aside.
• Combine spinach, banana, milk, oil, eggs, and syrup/honey in the blender. Blend until mixture is very smooth and well pureed.
• Pour oat mixture into the blender. Blend until well combined and batter is smooth. If you do not have a high-speed blender, see above for tips.
• Heat a skillet over medium-low heat and add a little oil. Once hot, portion out the pancake batter into the pan.
• Cook until you see small bubbled forming on the top of the pancake and the edges seem dry, about 2 minutes. Flip and cook the other side for another 2 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.
• Enjoy warm with topping of choice. Let cook completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer

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.

CREPES WITH SPINACH AND CHEESE FILLING

Steps:

• Prepare the spinach first. In a large pan heat up 1 tablespoon of oil, add the garlic and fry for 30 seconds. Add the spinach and fry over a high heat for about a minute, stirring all the time, until the spinach has wilted. Remove from the heat before it starts releasing water. Set aside to cool.
• Meanwhile make the crepes. In a large bowl combine the flour with the salt and stir using a whisk. Add the egg and oil and start gradually pouring in the milk whisking all the time until all the ingredients have been incorporated and the mixture is silky smooth. Set aside for 5 minutes.
• Heat up a pancake pan (large or small), grease with a little oil (I used a piece of paper towel to do this) and ladle the crepes batter onto the pan in a circular motion swirling the pan to ensure the batter covers the entire surface. Cook over a medium heat for about 2 minutes on one side and a minute on the other, until the crepe is lightly browned. Stack ready crepes on a large plate.
• To make the filling puree the spinach mixture (once cooled) along with the cottage cheese, cheddar cheese and onion granules until smooth (or puree the spinach then stir in the cheeses for more texture). Season to taste and make the crepes.

SPINACH PANCAKES

Steps:

• In mixing bowl, whisk together flour, flax seed, baking powder, baking soda, and salt. Set aside.
• In a blender jar, add spinach, milk, and lemon juice / acv. Blend at high speed until smooth, with no spinach pieces remaining.
• Add spinach mixture to the dry ingredients. Fold together until just combined.
• Place griddle on stovetop over medium low heat. (For a bright green pancake, low heat is better.) Add dairy free butter or oil.
• Wait until butter is melted and griddle is heated to pour pancake batter (about a 3 inch circle). Wait for bubbles to appear before flipping.

SPINACH PANCAKES

Steps:

• Start heating pan to low/medium heat.
• Add all ingredients to blender and blend until smooth. Let sit for 5-10 minutes to allow oat flour to absorb the liquid ingredients.
• Spray pan lightly with cooking spray then scoop batter in 1/4 cup increments with space between for pancakes to spread.
• Wait until pancakes start bubbling and then flip (about 3 minutes). Cook for another 1-2 minutes on other side before removing and placing on a serving plate.*
• Remove finished pancakes from pan and set aside until all pancakes are done (keep warm in oven if desired) and then serve with syrup, fruit, or your favorite pancake toppings. Recipe makes 12-14 pancakes.

BANANA SPINACH PANCAKES

Steps:

• Combine all ingredients and mix until smooth (a blender will help for the oats)
• Preheat a pan to medium heat and add a little coconut or avocado oil
• Pour batter to make pancakes as big or small as you like!

HEALTHY GREEN SPINACH PANCAKES

Steps:

• In a pan, place 100 grams washed spinach and heat until wilted. Turn off the heat and let cool.
• In a food processor, grind 1 tablespoon flaxseed or chia. Transfer to a small bowl and add 3 tablespoons of water. Set aside for 5 minutes until thicken.
• In a blender, pulse the wilted spinach until roughly chopped.
• Add in 125 grams whole wheat flour, 1 teaspoon baking powder, 1 flaxseed "egg", 200 mililiters oat milk, 1 tablespoon sunflower oil plus, and 1 pinch of nutmeg.
• Blend on high speed until smooth, scraping down the sides of the blender if needed.
• Heat a little oil in a non-stick pan or pancake griddle over medium heat. Pour ¼ cup of batter onto the pan and cook for 3-4 minutes on each side. Repeat until all the batter is used. Keep warm until ready to serve.
• Top with dollops of sour cream, yogurt, or cheese and enjoy!

SWEET SPINACH PANCAKES

Steps:

• Add the spinach and all liquid ingredients to a blender and blend thoroughly, until smooth with little or no flecks of spinach visible.
• In a separate mixing bowl, combine the remaining (dry) ingredients, and stir to combine.
• Pour blended ingredients into the mixing bowl and stir until the batter is just combined. A lump or two is OK-- don't overmix.
• Heat a skillet over medium-low heat and melt a bit of butter in the bottom. Add small scoops of batter to the skillet (2-3 tablespoons of batter per pancake works well) and cook 2 minutes.
• Flip the pancakes and cook a minute or two longer until the pancakes are fluffy and cooked through.
• Repeat until all the batter is used up.

JAMIE OLIVER'S SUPER SPINACH PANCAKES

Steps:

• 1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside. 2. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat. 3. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy. Tips: Easy swaps • Instead of spinach, you could use watercress, rocket, kale, or even a mixture of soft herbs, such as parsley, mint, basil or tarragon, whatever you like! • I've used cottage cheese here, but mozzarella, halloumi, or a crumbling of feta cheese would all be delicious, too. Jamie: Keep Cooking and Carry On, Fridays 7:30pm only on 10.

MUSHROOM AND SPINACH PANCAKES

Steps:

• For the pancakes, sift the flour with a pinch of salt into a mixing bowl, then crack in the egg and mix well. Add the milk and 150ml/5fl oz water, then beat well until smooth and well combined. Set aside while you make the filling.
• For the filling, heat the oil in a frying pan and fry the onion until softened, then add the mushrooms to cook through. Season well with salt and pepper, add the baby spinach and cook for 2 minutes until it wilts, stirring frequently. Set aside while you cook the pancakes.
• To cook the pancakes, heat a little olive oil in a large frying pan, pour in a ladleful of batter and swirl around until it thinly covers the base of the pan. Fry for about a minute until the underside is set and beginning to turn golden-brown. Turn over using a spatula and cook the other side.
• While the pancake is still in the pan, spread half the crème fraîche over one side (if using), scatter over half of the mushroom and spinach mixture, and sprinkle with parsley and chives (if using). Fold the sides of the pancake over the filling and lift onto a serving plate.
• Repeat with the remaining batter and filling to make another pancake (if you have any batter leftover, fry-up another pancake for dessert). Serve with salad leaves.

SPINACH PANCAKES RECIPE

Steps:

• Add all of the batter ingredients to a blender and mix until smooth. Heat the coconut oil or rapeseed oil in a frying pan.
• Pour a thin layer of the mixture into the pan. Top with most of the avocado slices, chives and most of the grated cheese - leaving some to decorate with later.
• Cook a few minutes, loosen edges with a spatula then flip over.
• Top with the remaining cheese, chives and avocados - plus a few slices of red chilli, if preferred

SPINACH PANCAKES

Steps:

• Put the flour, baking powder, sugar, eggs, butter, milk and spinach in a blender and whizz until you get a smooth, bright green batter.
• Heat a little more butter in a non-stick frying pan over a medium heat and add small dollops to the pan, 2-3 at a time. Cook for 2 mins until the edges are set, and bubbles are rising to the surface, then flip and cook for 1-2 mins more. Keep warm while you cook the remaining batches.
• Serve with berries and a drizzle of syrup to serve.

SPINACH AND CHICKPEA PANCAKES

Steps:

• In a blender, add the flour, water and spinach and blitz until smooth. Season with salt. The mixture should be really quite runny with bubbles.
• Heat a frying pan and pour in a third of the mixture (if you use a non-stick pan there is no need to grease it with oil) and swivel it around the pan. We are aiming for a thin crêpe as opposed to an american thick pancake here.
• Leave it for 3 minutes or until the bottom seems cooked, then flip it and leave for another minute. Continue until you finish all the mixture.
• Top with a dollop of hummus, chopped up tomatoes and rocket salad (or any other topping of your choice). I sometimes also serve them alongside some steamed potatoes so I also add a carb element to have a complete meal.