Spinach Pancake Recipes
SPINACH PANCAKES
Easy! Easy! Easy! AND tasty...
Provided by BOBSDEAFSISTER
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 9.3 g, Cholesterol 93 mg, Fat 9.8 g, Fiber 2.4 g, Protein 6.6 g, SaturatedFat 1.8 g, Sodium 87.9 mg, Sugar 0.7 g
SPINACH PANCAKE
This is a Persian dish known as isfanakh patera. Serve with sour cream or yogurt if desired.
Provided by Anonymous
Categories Side Dish Vegetables Greens
Time 57m
Yield 2
Number Of Ingredients 6
Steps:
- Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley; cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover; cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.
- Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs; add salt and ground black pepper.
- Melt remaining butter in a heavy 10-inch skillet over medium heat; pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula; turn out onto a serving platter. Cut in two with a sharp knife.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 7.4 g, Cholesterol 340 mg, Fat 31 g, Fiber 3.5 g, Protein 13.7 g, SaturatedFat 17 g, Sodium 284.3 mg, Sugar 1.8 g
SWEET SPINACH PANCAKES
These bright green pancakes are made with whole wheat flour and fresh spinach! Get your kids loving greens at breakfast with no fuss.
Provided by Natalie Monson
Time 20m
Number Of Ingredients 10
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
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
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
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- Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
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- Cut spinach about 1.5-inch long pieces and place them in a large mixing bowl. Add the onion, salt, and 1 cup of flour to the spinach.
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