Description
Savory spinach hotcakes, perfect for a healthy breakfast or light meal.
Ingredients
Scale
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 cup all-purpose flour
- 1/2 cup milk
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the thawed spinach, flour, milk, egg, Parmesan cheese, olive oil, baking powder, salt, and pepper. Mix until just combined. Do not overmix.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter per hotcake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm.
Notes
- These hotcakes are great served with a dollop of plain yogurt or sour cream.
- You can add other herbs like dill or chives to the batter for extra flavor.
- Leftover hotcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 hotcakes
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
Keywords: spinach, hotcakes, pancakes, savory, breakfast, vegetarian