Spinach Pancakes Recipes

SPINACH PANCAKES

Spinach pancakes image

Enjoy these spinach-based pancakes with berries and maple syrup, or remove the sugar from the batter and serve them savoury with bacon and a poached egg

Provided by Anna Glover

Time 30m

Number Of Ingredients 8

Ingredients

125g self-raising flour
1 tsp baking powder
½ tbsp sugar (any kind)
2 eggs
1 tbsp melted butter, plus extra for frying
100ml milk
50g baby spinach leaves, washed and chopped
berries and maple syrup, to serve

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.

Nutrition Facts : Calories 404 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.54 milligram of sodium

SPINACH PANCAKES

Spinach Pancakes image

Try our Spinach Pancakes recipe for a new taste sensation that may just become a breakfast time staple. Spinach Pancakes contain a tasty blend of eggs, spinach, feta cheese and chopped onion in every bite. Heck, you can even enjoy Spinach Pancakes in the evening, too! We won't try to stop you.

Provided by My Food and Family

Categories Pancakes

Time 30m

Yield Makes 4 servings, 2 pancakes each.

Number Of Ingredients 6

Ingredients

8 eggs, lightly beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 small onion, chopped
2 Tbsp. oil
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

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.

Nutrition Facts : Calories 370, Fat 28 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 465 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

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