Easy Spinach Pancakes
These spinach pancakes are made in a blender with oats, fresh spinach, and no flour for a healthy breakfast in just 20 minutes (and naturally gluten-free!). The green color makes them irresistible while sneaking in leafy greens.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- 8
Ingredients 10
- 2 cups Old Fashioned rolled oats
- 4 cups baby spinach
- 2 large eggs
- ¾ cup milk of choice
- 2 tablespoons salted butter or coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
Method 3
- 01
Melt the butter or coconut oil. Place all ingredients in a blender and blend on high until a smooth batter forms. Wait 5 minutes for the batter to thicken.
- 02
Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about ⅓ cup each). Cook the pancakes until the bubbles pop on the top: low and slow is the key! Then flip them and cook until golden on the other side.
- 03
If the remaining batter is very thick, stir in a splash of milk. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
Provenance
- recipe-clones/acouplecooks-data
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