Green Pancakes
Delight in these vibrant green pancakes, a fun and nutritious twist on breakfast that kids and adults alike will love!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 cups fresh spinach
- 1 cup all-purpose flour (or whole wheat)
- 1 tablespoon baking powder
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- Maple syrup for drizzling
- Pinch of salt
Instructions
- Blend fresh spinach with milk until smooth.
- In a bowl, whisk together flour, baking powder, and salt.
- Combine the spinach mixture with dry ingredients and add eggs. Mix gently.
- Preheat a non-stick skillet over medium heat and grease lightly.
- Pour batter onto skillet, cooking until bubbles form (about 2-3 minutes). Flip to cook the other side until golden brown.
- Serve warm with maple syrup and your favorite toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 2g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Experiment with different greens like kale for added nutrition. For sweetness, mix honey or maple syrup directly into the batter. Leftover pancakes can be stored in an airtight container in the fridge for up to three days; reheat in a skillet or microwave.