As a parent you’re always thinking about how to get your little one to eat their greens and get their vitamins. Blending in spinach, chia seed and/or flax seed, gives these pancakes a boost without losing any taste factor. Essentially, you can take any basic pancake recipe and where you add milk, add blended spinach milk instead. I like to make these for breakfast and then save any leftovers for lunch box or after school snacks. I just pour on the syrup so that they are soaked into the pancake for later.
Spinach is an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health.
Chia seeds are optional, but provide such added nutritional benefits without any noticeable taste change. They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Spectrum is a reliable brand that you can find at Whole Foods or order online. I’ve used both ground or whole seeds, but they say that ground seed is better for nutrient digestion and absorption.
Flaxseed — Again go with ground Flaxseed for absorption. It’s high in fiber and omega-3 fatty acids, as well as phytochemicals called lignans, which have antioxidant properties. Once again, Spectrum is a good brand.
For both, if you think anyone in your family might be sensitive to high fiber (already hangs out in the bathroom long enough), consider a small amount first to test it out.
With that said, I awkwardly transition you to the simple recipe below.
Note: I used a dutch pancake pan (poffertje) pan to make the tiny pancakes in the photo, but you can make regular pancakes just the same in a normal pan.
Alternatives: Try carrots! Use a microplanner or shredder to shave down one carrot instead of spinach.
Easy Spinach Pancakes
- non-stick pan
- blender (like the magic bullet)
- 1 cup self-raising flour use less (1/3c if you like the pancakes thinner)
- 1 cup milk (you can use soy or any alternative milk)
- 1 egg
- small bunch baby spinach
- 1 tsp chia seed (optional)
- 1 tsp ground flax seed (optional)
- 1 splash vanilla (optional)
- butter / oil
- Blend 1c milk with a small bunch of baby spinach leaves
- In a large mixing bowl, add 1/3c to 1c flour (depending on how thick you like the pancakes. You can start with less then add more flour in as you go), 1 egg, and optional chia, flax seeds and/or a splash of vanilla.
- Pour in the spinach milk blend
- Mix all the ingredients with an whisk, just until blended. Try not to over mix.
- Warm up a non-stick pan to a medium heat, adding in a tbsp of oil. (You can optionally add in butter, but make sure it doesn't burn.)
- Cook pancakes over medium heat, flipping when bubbles have appeared over the whole pancake or until golden brown.
- Pro tip: Once pan is hot, I usually turn down the heat a tiny because the pan's heat level is well distributed at that point and can otherwise be too hot.
- I usually add a pat of butter on the hot pancakes while they are sitting in a stack.
- I love to add on berries or bananas and of course, Canadian maple syrup!