Gallery

Recipe Summary

prep:
20 mins
cook:
2 mins
total:
22 mins
Servings:
6
Yield:
about 25 pancakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth (about 30 seconds).

    Advertisement
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk the wet ingredients into the dry ingredients until just combined.

  • Grease a large skillet or griddle and heat over medium heat. For each pancake, pour about 1 tablespoon of the batter onto the griddle, leaving space between each for the batter to spread. Cook for 2 minutes per batch or until browned, turning once.

Nutrition Facts

133 calories; fat 4g; cholesterol 34mg; saturated fat 1g; carbohydrates 20g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 6g; vitamin a 1315.3IU; vitamin c 1.2mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 21.8mcg; vitamin b12 0.2mcg; sodium 325mg; potassium 149mg; calcium 133mg; iron 0.9mg.
Advertisement