Spinach pancakes
Spinach pancakes
Ingredients:
- 3 1/2 oz baby spinach
- 1 egg, large
- 1 cup self-rising flour
- 1 cup reduced-fat (2%) milk
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
Rinse the baby spinach thoroughly and pat dry with paper towels. Remove any tough stems.
In a blender or food processor, combine the baby spinach, egg, self-rising flour, reduced-fat milk, olive oil, and a pinch of salt and pepper. Blend until smooth and well combined. The mixture should have a smooth, pourable consistency. If it's too thick, you can add a little more milk to thin it out.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with olive oil or cooking spray.
Pour about 1/4 cup of the spinach pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape, if needed.
Cook the pancakes for 2-3 minutes on one side, or until bubbles start to form on the surface and the edges look set.
Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
Remove the pancakes from the skillet and keep warm while you cook the remaining batter.
Serve the spinach pancakes warm with your favorite toppings, such as sliced avocado, cherry tomatoes, chopped scallions, fresh cilantro, and a drizzle of hot sauce if desired.
Enjoy your nutritious and delicious spinach pancakes!
