These Egg and Spinach Pancakes combine protein and greens for a wholesome, delicious meal that's quick and easy!

1

Begin by rinsing the spinach thoroughly and tossing it into a medium skillet over medium heat with 1 tablespoon of olive oil. Cook for about 3-4 minutes until the spinach has wilted. Remove from heat and set aside.

2

In a mixing bowl, crack 4 eggs and whisk them together. Add 1/2 cup of milk, 1 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Whisk until smooth and well combined.

3

Fold the cooked spinach into the egg mixture, ensuring it's evenly distributed throughout the batter.

4

Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.

5

Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 3-4 minutes or until the edges start to lift and bubbles form. Flip and cook for another 2-3 minutes until golden brown.

6

Repeat until all the batter is used, adding more oil to the skillet as needed.

7

Serve warm, potentially with a dollop of yogurt or a sprinkle of grated cheese if desired.

4 servings

• Add cheese to the batter for a richer flavor.
• Incorporate other vegetables like bell peppers or tomatoes to the pancake mix.
• Top with avocado or salsa for a fresh twist.

• Make sure the skillet is hot enough before adding the batter to achieve a nice browning.
• Use a non-stick skillet for easier flipping.
• Feel free to adjust the seasoning based on your taste preferences.

• fat: 9g
• protein: 14g
• calories: 220
• carbohydrates: 25g

Eggs provide high-quality protein, while spinach is loaded with vitamins A and C, iron, and fiber, making this dish nourishing and satiating.

• Green spinach pancakes - Sneaky Veg
• Blender Banana Spinach Pancakes - The Natural Nurturer
• Banana Spinach Pancakes: Easy, Healthy, Perfect for Kids and ...