Recently a good friend (hi Serena) was telling me about spinach pancakes that she made for her kids. She knows I blog, and she thought they would be great for St. Patrick's Day.
Of course, I'm terrible with following directions and don't have pureed jar food (which is how she made them), now that I don't have babies anymore.
But these spinach pancakes were delicious. The kids thought so too.
To make Spinach Puree:
Cut the stems off approximately 2 cups of fresh baby spinach. Boil them in a pot of water until limp. Strain, and then pop the strainer into cold water to stop the spinach from cooking. Press the excess water out of the spinach. Pop the spinach into the blender and add a little almond milk. Blend. You now have pureed spinach.
- 2 cups whole-wheat white flour
- 2 tbs sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 3 eggs
- 2 cups buttermilk
- 2 tbs butter (melted)
- Spinach puree
Combine all of the dry ingredients in a bowl. Gradually add the remainder of the ingredients (leaving the spinach puree and water until last) and combine, stirring with a wooden spoon. After you've added the spinach puree, you will find that the pancake mix is very thick, so gradually add small amounts of water, stirring constantly until the desired consistency is reached.
Put a little spray on the inside of the metal cookie- cutters (to prevent sticking) and pour a little batter in each once assembled in a pan. Cook until bubbles appear on the top and flip.
Serve with a little powdered sugar and 100% maple syrup.
The pancakes will have bits of green on the inside. The more spinach you add, the greener they will be.