These delicious Spinach Pancakes from Healthy Nibbles and Bits are a fantastic way to sneak more vegetables into your morning. Cornmeal and chickpea flour are the base for this easy, gluten-free pancake. Chickpea flour also contributes a nutty flavor and a boost of protein, too.
Ingredients for servings
2.5 cups Baby Spinach
1 cup Non-Fat Greek Yogurt
0.75 cup 1% Reduced-Fat Milk Almond or Soy Milk will also work
0.75 cup finely ground Corn Meal certified gluten-free if necessary
0.75 cup Chickpea Flour certified gluten-free if necessary; all-purpose or whole wheat flour will also work if not gluten intolerant
1 large Egg
1 tablespoon Olive Oil
2 teaspoons honey add more if you like sweeter pancakes
teaspoon teaspoon Baking Powder
0.5 teaspoon Baking Soda
0.25 teaspoon Salt
drizzle honey or maple syrup Optional toppings
In a food processor or a blender, mix together the spinach, yogurt, and almond milk until smooth.
Pour the batter into a large mixing bowl, and stir in the rest of the ingredients.
Lightly grease a large skillet (or two, to speed up the process) and place over medium-low heat.
Pour 2-3 tablespoons of batter onto the pan for each pancake (a 1/8 cup measuring spoon works well).
Cook each side for about 2-3 minutes, flipping with a spatula once the edges of the pancakes are no longer runny, and you can slide a spatula easily underneath.
Enjoy them on their own or serve with some honey or maple syrup. Refrigerate any leftovers in an airtight container for up to 3 days.