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Spinach Pancakes

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Soft and fluffy spinach pancakes made with Greek yogurt, chickpea flour, and cornmeal for a nutritious twist on a classic breakfast. Naturally green and lightly sweetened with honey, these pancakes are wholesome, tender, and easy to prepare.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16–18 small pancakes (4 servings)
  • Category: Breakfast
  • Method: Pan-Fry
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 1/2 cups (125 g) baby spinach
  • 1 cup (227 g) non-fat Greek yogurt
  • 3/4 cup (177 ml) unsweetened almond milk
  • 3/4 cup (115 g) finely ground cornmeal
  • 3/4 cup (110 g) chickpea flour
  • 1 large egg
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Natural cooking spray for the pan

Instructions

  1. Place the baby spinach, Greek yogurt, and almond milk into a blender or food processor and blend until completely smooth and bright green.
  2. Pour the blended mixture into a large mixing bowl.
  3. Add the cornmeal, chickpea flour, egg, olive oil, honey, baking powder, baking soda, and salt. Stir until a smooth batter forms with no lumps.
  4. Lightly coat a nonstick skillet with cooking spray and heat over medium-low heat.
  5. Scoop about 2–3 tablespoons of batter onto the skillet for each pancake.
  6. Cook for 2–3 minutes until the edges set and the bottom becomes lightly golden.
  7. Flip the pancakes gently and cook the second side for about 2 minutes until cooked through.
  8. Repeat with the remaining batter, spraying the pan again between batches if needed.
  9. Serve warm with honey, maple syrup, fruit, or yogurt if desired.

Notes

  • Cook pancakes over medium-low heat to prevent them from browning too quickly.
  • Add a teaspoon of vanilla extract for a sweeter flavor.
  • Finely grated carrots or zucchini can be mixed into the batter for added nutrition.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat pancakes in a skillet, microwave, or toaster until warmed through.

Nutrition

Find it online: https://savorymomskitchen.com/spinach-pancakes/