- Cuisine: American
- Difficulty: Easy
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Prep Time15 Mins
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Cook Time15 Mins
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Serving4
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View21
These savory spinach and oat pancakes are a nutritious and delicious option for breakfast or brunch. Packed with fiber and vitamins, they are a perfect way to kickstart your day!
Ingredients
Directions
In a blender or food processor, add the rolled oats and blend until it reaches a fine flour-like consistency.
In a large mixing bowl, combine the blended oats, baking powder, and black pepper.
In another bowl, whisk together the eggs, milk, and honey until well-combined.
Add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the chopped spinach.
Heat a non-stick skillet over medium heat and add a little olive oil or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook on the other side until golden brown, another 2-3 minutes.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Conclusion
Enjoy these delightful spinach and oat pancakes warm, drizzled with additional honey or served with your favorite yogurt for a deliciously satisfying meal!
Spinach and Oat Pancakes
Ingredients
Follow The Directions
In a blender or food processor, add the rolled oats and blend until it reaches a fine flour-like consistency.
In a large mixing bowl, combine the blended oats, baking powder, and black pepper.
In another bowl, whisk together the eggs, milk, and honey until well-combined.
Add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the chopped spinach.
Heat a non-stick skillet over medium heat and add a little olive oil or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook on the other side until golden brown, another 2-3 minutes.
Repeat with the remaining batter, adding more oil to the skillet as needed.
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