Spinach Pancake Recipes

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SPINACH PANCAKES

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



Spinach Pancakes image

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

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

SPINACH PANCAKES

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

Categories     Breakfast

Time 30m

Number Of Ingredients 8



Spinach pancakes image

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

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

SPINACH PANCAKES

Excellent side dish, or as a substitute for pasta under marinara sauce. I love these so much, and so does my son. We have them at least once a week. I frequently substitute other vegetables....shredded carrots, zucchini, broccoli, etc. I also sometimes just put the whole batch in the frying pan, and when it comes time to flip, I will cut it into quarters with my spatula and flip each section individually.

Provided by WildLightning

Categories     Vegetable

Time 20m

Yield 4 pancakes, 4 serving(s)

Number Of Ingredients 8



Spinach Pancakes image

Steps:

  • Chop vegetables, and place in a large bowl.
  • Add the rest of the ingredients, with the flour going in last.
  • Mix to combine.
  • Heat oil in a skillet over medium heat.
  • Place desired amount in pan for each pancake.
  • Cook each side until golden brown -- time will vary based on size of pancake.
  • Serve hot from the skillet!

Nutrition Facts : Calories 98.2, Fat 2.6, SaturatedFat 0.8, Cholesterol 93, Sodium 629.5, Carbohydrate 13.1, Fiber 0.9, Sugar 0.2, Protein 5.3

2 cups chopped spinach (or any other very finely chopped vegetable)
1/2 cup flour
1 teaspoon salt
2 large eggs
2 teaspoons dried basil
pepper, to taste
1/2 teaspoon garlic powder
butter or canola oil (for frying)

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