An oldie, but goodie! Traditional spinach pancakes are all time family favorites and this recipe is even more, I’ll promise. Choose savory ones or sweet version and I’m sure that you’ll fell in love. These pancakes are perfect for breakfast, brunch, lunch and dinner, and delicious both warm and cold.
A few words about that oat fiber used in this recipe: In a nutshell it’s an outstanding substance that adds loads of fiber to your diet and has zero calories, carbs and sugar. You can use it in baking as a flour substitute and it can add bulk to your recipes when you remove sugar. It’s perfect product for you if you want to add fiber into your diet without extra carbs and calories. Oat fiber is also very gentle to your stomach and gluten-free, so it suits almost all of us!
Ingredients (4 servings):
3 big eggs
½ dl oat fiber (I used this from Puhdas+, product gifted)
2 dl oats (use gluten-free if necessary)
2 ½ dl unsweetened Greek or plant-based yogurt
100g frozen spinach (cubes)
½ tsp salt
For sweet version:
1-2 tbsp of sweetening suitable for your diet, try for example coconut sugar or erythritol
½ – 1 tsp vanilla extract
For savory version:
½ tsp salt
add garlic powder, paprika powder, chili, etc. if you want
- Mix all the ingredients in a blender until smooth (it’s really easy to pour the batter from the blender jar, when baking the pancakes).
- Heat little bit of butter or oil in a non-stick pan over a medium heat and add some batter on it. Cook for 1-2 mins or until bubbles appear, then flip over for 30 secs or until cooked.
- Repeat until all the batter is baked.
Serve pancakes with your favorite (salty or sweet) toppings.
Store leftover pancakes in a sealed container in a fridge.
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