Spinach Pancakes Food

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.

ST. PATRICK'S DAY SPINACH PANCAKES AND CORNED BEEF HASH

Steps:

• For the pancakes: Blend the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon salt and a few grinds of pepper in a blender on medium-high, scraping down sides occasionally, until completely mixed and bright green. Transfer to a bowl and stir in the cheese.
• Heat a large nonstick skillet over medium heat and add about 1 teaspoon of butter to the pan and heat through until foaming subsides. Ladle about 1/4 cup of the batter onto the skillet; use the back of your ladle or a spoon to spread it slightly. Pour 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook until the top is set and starting to bubble, and the undersides are browned and crisp at the edges, 2 to 3 minutes. Flip with a spatula and cook another 2 minutes on the second side adjusting the heat if the cakes are browning before the cakes fully set. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed, you should have 8 to 10 pancakes.
• For the fried eggs: Heat a large nonstick skillet over medium heat. Swirl in the oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
• To serve the pancakes, transfer 2 pancakes to each plate, top with 1/2 cup corned beef hash, a fried egg and a sprinkling of chives.

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.

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.

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.

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.

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.

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.

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.

SPINACH AND CHICKPEA PANCAKES

Steps:

• First make the pancakes. Whisk together the flour, a little salt, the egg, milk and 5 T water to make a fairly thin batter.
• Stir in the oil.
• Heat a large griddle, grease lightly and fry the pancakes on one side only, to make 8 large pancakes.
• set aside while preparing the filling.
• heat the oil in a frying pan and fry the onion for 4-5 minutes till soft.
• wash the spinach, place ina pan and cook till wilted, shaking the pan occasionally.
• chop the spinach roughly.
• skin the chickpeas: place them in a bolw of cold water and rub them till the skins float to the surface.
• mash the skinned chickpeas roughly with a fork.
• add the fried onion, grated zucchini, spinach and chopped cilantro.
• stir in beaten eggs, season and mix well.
• place the pancakes, cooked side up, on a work surface and place spoonfuls of the filling down the center.
• fold one half of the pancake over the filling and roll it up.
• place in a large buttered ovenproof dish and preheat oven to 350.
• melt the butter for the sauce in a small pan, stir in the flour, and then gradually add the milk.
• heat gently for 2-3 minutes, stirring. season with salt and pepper and pour over the pancakes.
• bake in the oven for about 15 minutes, till golden and then serve garnished with cilantro.

FINNISH SPINACH PANCAKES - PINAATTILETUT

Steps:

• In a food processor, puree the spinach with the milk and butter.
• In a large bowl, combine flour, sugar, salt, nutmeg and paprika. Add spinach puree and egg. Mix to combine until you have a very smooth batter.
• Melt enough butter to just coat the bottom of a skillet and pour about 2 tablespoons of batter for each pancake. Fry until browned on both sides.

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!

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 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.

SPINACH PANCAKES FINNISH

Steps:

• stir fry spinach 3 minutes ,(im using frozen so can skip this step ).
• have to squeeze out as much moisture as you can with towel
• mix in flour and eggs
• heat oil.
• make a heap press down.
• fry 3 minutes.
• flip
• put slice of cheese on top
• fry 5 minutes.

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.

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.

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.