Description
Savory spinach pancakes are a great way to start the morning or enjoy breakfast for dinner with the family.
Ingredients
Units
Scale
- 1 1/2 cups white whole wheat flour
- 1/4 cup milled flaxseed
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups milk
- 1 Tablespoon lemon juice
- 1 large clove garlic, minced
- 4 oz Cabot Vermont sharp cheddar cheese, shredded (1 cup)
- 2 cups chopped spinach
Instructions
- Preheat a large skillet over medium-high heat.
- In a medium bowl, whisk together the flour, flaxseed, baking powder, cumin, paprika, onion powder, salt and pepper. Add in the milk, lemon juice and garlic clove, stirring until just blended. Fold in the shredded Cabot cheese and chopped spinach.
- Spray the preheated skillet with nonstick cooking spray. Pour about 1/4 cup batter at a time onto the skillet, spacing each pancake out about 1 inch apart. Cook for about 3 minutes, or until the bottom is golden, then flip over and continue to cook on the opposite side for an additional 2 to 3 minutes, or until golden on bottom. Repeat until all the batter is used.
- Remove from the skillet and serve as is, with a side of eggs, or topped with sriracha, salsa, ketchup, or Cabot Creamery sour cream.
Nutrition
- Serving Size: 2 pancakes
- Calories: 235
- Sugar: 3.9 g
- Sodium: 356 mg
- Fat: 9.6 g
- Saturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 28.5 g
- Fiber: 4.9 g
- Protein: 12.5 g
- Cholesterol: 23.6 mg
