Description
Savory spinach hotcakes, perfect for a quick and healthy meal.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh spinach, finely chopped
- 1/4 cup grated Parmesan cheese
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- In a separate bowl, whisk together milk, egg, and melted butter.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Fold in chopped spinach and Parmesan cheese.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter per hotcake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm.
Notes
- These hotcakes are great with a dollop of Greek yogurt or sour cream.
- You can add other vegetables like grated zucchini or corn.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 hotcakes
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: spinach, hotcakes, pancakes, savory, breakfast, vegetarian