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Breakfast
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Spinach Pancakes

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35min

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4 servings

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These vibrant and nutritious Spinach Pancakes are a delightful twist on traditional pancakes, incorporating fresh spinach into the batter for a healthy and flavorful breakfast or brunch. The tender pancakes are lightly spiced with nutmeg and topped with a dollop of creamy ricotta cheese, creating a perfect balance of savory and sweet flavors.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the spinach

Rinse the spinach leaves and roughly chop them.

2
Make the batter

In a blender, combine the chopped spinach, all-purpose flour, eggs, milk, ricotta cheese, baking powder, nutmeg, and salt. Blend until smooth and well combined.

3
Heat the skillet

Heat a large non-stick skillet or griddle over medium heat. Melt a small amount of butter on the skillet.

4
Cook the pancakes

Pour about 1/4 cup of batter for each pancake onto the skillet, leaving space between each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges start to look dry. Flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown.

5
Keep warm and repeat

Transfer the cooked pancakes to a plate and keep them warm in a preheated oven at 200°F (95°C) while you cook the remaining batter.

6
Serve

Serve the Spinach Pancakes hot, topped with a dollop of ricotta cheese if desired.

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