HEALTHY SPINACH PANCAKES
Spinach Pancakes – plant based and wildly vibrant green, you cannot even taste the spinach! Sweeten these with maple syrup, or enjoy them as a savory stack or sandwich bread with some minced garlic and sea salt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4qeiWlFAFobS7YYxqjfhejMM38AVix7jtxb__3htAh40kok1_8hS8PTfsosO5rMMIkvSBWl0bo4qZNJG_l8RhLuRcnYW8NKWPis3yZK4UE_SBo_9jStZqOrWHE2mUZ-FEPTovUf8FE8/s640/Spinach-Pancakes-%2540spabettie-.jpg)
These pancakes have long held the title as most popular pancake on spabettie, loved by kids big and small, young and old.
SPINACH PANCAKES RECIPE
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEwKK6x9GSYi2bjAXq7az8pZrr18BFZfAo5dC76sXBtgBfFdppPjVjcZp-hV2Y77Tgs1Cf4nQJ-87n6kzxLICscAxn03CWag9ADs74D1escz3bcDIdIJHpSdxCNopQpiPSt9-ovwBaLQ/s1600/7f6cea2bcc189dd903985ab236320b78.jpg)
INGREDIENTS
- 3 cups fresh spinach
- 3 tablespoons flax seed, fresh ground
- ½ cup + 1 tablespoon warm water
- ⅔ cup rice flour
- 1 tablespoon baking powder
- optional: finely minced garlic or sea salt for savory, maple syrup or sugar to sweeten
INSTRUCTIONS
- Combine flax with water, set aside in refrigerator to gel.
- Pulse spinach and flax gel in food processor until blended. Add flour and baking powder, pulse until completely blended.
- Pour in ¼ cup increments onto heated nonstick griddle over low heat*, flipping once when cooked through. Makes 10-12 pancakes 3 inches in size.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxHRI1MbMDVvLa3DOjFQRF1bpBbM6b4ocVRAf_39fWsMkGlCwD37R1umXRy47LxO8QbezA93BawcnFTGorcmGzVLLafwdVewe36omYVrWXgx811vdQezpebfwBiRIu3qYAvQBnWaPTUw/s640/Spinach-Pancakes-%2540spa1.jpg)
Note : **Low heat keeps the bright green color, a higher heat may brown.
Recipe Adapted : SPINACH PANCAKES @ spabettie