Author: Hetal Vanmali, BSc Hons Breakfast
Indulge in this family treasure, these vibrant, nutritious, and utterly delicious spinach pancakes taste the same as white buttermilk pancakes, if not better! They are fluffy and easy to create. Made by blending the spinach and milk to create the batter, these have a beautiful texture without carrying the earthy taste inherent in spinach. These tasty pancakes are a great way to include some nutrition into your breakfast whilst also enjoying every bite!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
This recipe has been a family treasure for years and I wasn't going to share it, because sometimes the best kept secrets are secrets for a reason. But good food is sweeter when it's shared, so here is the recipe for you. On that note, I dedicate this recipe to my now 9 year old son Rishaan, who loves them so much and very reluctantly allowed me to share his favourite breakfast recipe.
With St Patricks Day around the corner I thought it would be the perfect time to make these! Guests who visit our home are always reluctant when I tell them I've made spinach pancakes, by the end they are thoroughly enjoying them and the conversation always circles around how 'you can't tell there's spinach'!
These just like white, tasty spinach pancakes are easy to make and they taste just like buttermilk pancakes, so tasty! They also don't take a lot more effort then using pancake mix. Not only are they healthier for having spinach but they also don't have the chemicals and preservatives of pre-made mix.
Spinach is the most under rated ingredient in baking if you ask me, it holds a type of moisture that softens the cake and somehow maintains it's beautiful green colour, without the flavour it carries. Spinach cake with whipped cream is also so delicious and fluffy too.
Please try it and trust me, just this once! I guarantee you will love it, and so will your family!
Tips for amazing just like white, tasty spinach pancakes
It is important to make sure the spinach is fresh and in date, otherwise it will carry a flavour that's not very pleasant.
If you are washing the spinach, make sure you dab away the water with a kitchen towel to avoid extra moisture in the pancakes, the extra water will otherwise effect their texture
If you don't have wheat flour, you can substitute it with white flour.
When you blend the spinach and other wet ingredients, make sure there are no spinach bits left.
If you have a large pan, you can make more that 1 pancake at a time.
Serve warm for the best taste.
Serving suggestions
Maple Syrup Drizzle The classic pairing for pancakes, maple syrup adds a touch of sweetness that complements the fluffy texture of the pancakes. Drizzle generously over the pancakes just before serving.
Fresh Fruit Toppings Add a burst of freshness and colour by topping your spinach pancakes with slices of fresh fruits such as strawberries, bananas, blueberries, or raspberries. The fruity sweetness pairs beautifully with the spinach pancakes.
Whipped Cream Swirl For an indulgent treat, top your pancakes with a dollop of whipped cream. The creamy texture contrasts wonderfully with the fluffy pancakes and adds a luxurious touch to each bite.
Nutty Crunch Sprinkle chopped nuts such as almonds, pecans, or walnuts over the pancakes for a satisfying crunch. Toasted nuts not only add texture but also enhance the nutty undertones of the spinach.
Greek Yogurt Garnish Swap out traditional whipped cream for a dollop of Greek yogurt. Its tanginess provides a refreshing contrast to the richness of the pancakes while adding a boost of protein.
Recipe for just like white, tasty spinach pancakes
Prep time: | 10 minutes | Cook time: | 20 minutes |
Total time: | 30 minutes | Servings: | 10 pancakes |
Ingredients
1 cup plain flour
1/4 cup wheat flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
60g Spinach (about 2 cups)
1 and 1/4 cup milk (room temperature)
1 egg (room temperature)
1 tablespoon vanilla extract
3 tablespoons melted butter
Margarine for cooking and spread over the top of the pancakes
Maple syrup to drizzle over the pancakes once they are ready.
Method
Whisk together the dry ingredients (first 5 ingredients).
Blend the spinach, milk, egg and vanilla extract until no spinach bits are left.
Pour the melted butter and wet ingredients into the dry ingredients, then mix until combined and no lumps are left using a whisk.
Grease a pan with margarine, and heat well on medium low heat.
Add 1/3 cup of batter, turn after 1 minute or after the underside is golden brown. Then cook the other side for 1 minute or until golden brown then remove and place onto a plate or container. Repeat until the batter is finished. Keep the pancakes partly covered after they are cooked so they can stay warm.
To serve, spread margarine over the top of the warm pancake and drizzle with maple syrup or your choice of topping.