Spinach Pancakes Recipe

Ingredients

 

1 cup skim or fat free milk

1 large egg

1 cup frozen chopped spinach, defrosted and squeezed dry (about 3 to 4 ounces after squeezing)

1/3 cup loosely packed chopped chives

1 cup oatmeal flour

1 teaspoon baking powder

Kosher salt and freshly grated black pepper

1 cup grated sharp or medium Cheddar cheese (fat free)

1 tablespoons olive oil or use 0 cal oil spay 

 

Toppings:

4 poached eggs

2 tablespoons chopped chives

 

Directions

 

1. Blend the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon kosher salt and a few grinds of black pepper in a blender on medium-high, scraping down sides occasionally, until completely mixed and bright green. 

2. Transfer to a bowl and stir in the cheese.

Heat a large nonstick skillet over medium heat and add about 1 teaspoon of oil or use oil spay to the pan.     

3. 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.

4. 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 oil, adding more oil or spray to the skillet as needed, you should have 8 to 10 pancakes.

 

To serve pancakes, transfer 2 pancakes to each plate, top with a few poached egg and a sprinkling of chives.

 

Author
Nataliya P Serotonin-Plus Counselor

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