Easy Blender Spinach Pancakes Perfect for Kids & Adults Alike 🥞✨😋
Ingredients:
1 cup (120g) all-purpose flour (or whole wheat/gluten-free blend)
1 tsp baking powder
1/2 tsp salt
1 large egg (or flax egg: 1 tbsp flaxseed meal + 3 tbsp water, let sit 5 min)
3/4 cup (180ml) milk (dairy or plant-based)
2 cups (60g) packed fresh spinach leaves
1 tbsp melted butter or neutral oil, plus more for cooking
Optional Savory Add-ins: 1/4 cup grated Parmesan/cheddar (ensure halal), pinch of garlic powder, chopped chives
Directions:
1. Blend Wet Ingredients & Spinach: In a blender, combine the milk, egg (or flax egg), and fresh spinach leaves. Blend on high speed until the spinach is completely incorporated and the mixture is smooth and bright green.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Combine Wet and Dry: Pour the green spinach mixture into the bowl with the dry ingredients. Add the 1 tablespoon of melted butter or oil. Whisk gently until just combined – do not overmix; some lumps are okay. If adding savory options like cheese or chives, fold them in now.
4. Rest Batter (Optional): Let the batter rest for 5-10 minutes.
5. Cook Pancakes: Heat a lightly oiled griddle or non-stick skillet over medium-low heat. Pour or scoop about 1/4 cup of the green batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set, then flip carefully and cook until golden brown on the other side and cooked through.
6. Serve: Serve the spinach pancakes warm. They are delicious plain or with savory toppings like a dollop of yogurt or cream cheese, sliced avocado, or a fried egg (ensure halal).
Recipe Information:
Preparation Time: 10 minutes | Cooking Time: 15-20 minutes | Total Time: 25-30 minutes | Calories per Serving: approx. 150-200 per pancake | Number of Servings: Makes 6-8 pancakes
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