Introduction
Imagine starting your day with a mouthwatering pancake that’s not just delicious but packed with nutrients. These Spinach Oats Pancakes are the perfect blend of wholesome ingredients, combining the earthy goodness of spinach, the heartiness of oats, and the creamy texture of zucchini and potatoes. This recipe transforms ordinary breakfast into an extraordinary culinary experience that will energize your morning and keep you satisfied for hours.
Ingredients
US Measurements
- 2 large eggs
- 1 handful young spinach, finely chopped (approximately 1 cup)
- 1/2 cup milk
- 6 tablespoons rolled oats
- 2 medium zucchini, grated
- 2 medium potatoes, grated
Metric Measurements
- 2 large eggs
- 30g young spinach, finely chopped
- 100 ml milk
- 50g rolled oats
- 2 medium zucchini, grated (approximately 300g)
- 2 medium potatoes, grated (approximately 300g)
Step-by-Step Instructions
- Prepare the Vegetables
- Wash the spinach, zucchini, and potatoes thoroughly
- Finely chop the spinach
- Grate the zucchini and potatoes, ensuring to squeeze out excess moisture using a clean kitchen towel
- Mix Dry Ingredients
- In a large mixing bowl, combine the rolled oats
- Add a pinch of salt and black pepper for seasoning
- Combine Wet Ingredients
- Crack the eggs into a separate bowl
- Whisk the eggs until well beaten
- Pour in the milk and mix thoroughly
- Create the Pancake Batter
- Pour the wet ingredients into the dry ingredients
- Add the chopped spinach, grated zucchini, and potatoes
- Stir until all ingredients are well incorporated
- Cook the Pancakes
- Heat a non-stick skillet over medium heat
- Lightly grease the pan with olive oil or butter
- Spoon the batter to form pancakes (about 1/4 cup per pancake)
- Cook for 3-4 minutes on each side until golden brown
Nutritional Information
Per Pancake (Approximate)
- Calories: 85
- Protein: 4g
- Carbohydrates: 12g
- Fat: 3g
- Fiber: 2g
- Calcium: 6% Daily Value
- Iron: 4% Daily Value
Timing
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4-6 pancakes
Cooking Tips and Tricks
- Moisture Control: Squeeze out excess water from grated vegetables to prevent soggy pancakes
- Even Cooking: Use a consistent spoon size to ensure uniform pancake thickness
- Heat Management: Keep the pan at medium heat to prevent burning
- Flavor Enhancement: Add a sprinkle of herbs like parsley or chives for extra flavor
Variations and Substitutions
- Dairy-Free Version: Replace milk with almond or oat milk
- Gluten-Free Option: Use gluten-free oats
- Protein Boost: Add a scoop of protein powder or hemp seeds
- Cheese Lovers: Sprinkle grated cheese on top or mix into the batter
- Vegan Alternative: Replace eggs with flax eggs or mashed banana
Frequently Asked Questions
Q1: Can I make these pancakes ahead of time?
Yes! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours.
Q2: Are these pancakes kid-friendly?
Absolutely! The mild flavor and hidden vegetables make these pancakes perfect for children.
Q3: Can I freeze these pancakes?
Yes, these pancakes freeze well. Store in an airtight container with parchment paper between layers for up to 1 month.
Q4: How can I make these pancakes crispier?
Use a cast-iron skillet and ensure vegetables are well-drained to achieve a crispier texture.
Q5: Are these pancakes suitable for weight loss?
These pancakes are nutrient-dense and lower in calories, making them an excellent option for those watching their weight.
Storage and Make-Ahead Tips
- Refrigeration: Store cooked pancakes in an airtight container for 3-4 days
- Freezing: Can be frozen for up to 1 month
- Reheating: Warm in a toaster or skillet for best results
- Batch Cooking: Prepare a double batch and store for quick breakfasts
Enjoy your nutritious and delicious Spinach Oats Pancakes!