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Recipe Summary

prep:
20 mins
cook:
2 mins per batch
Servings:
6
Max Servings:
8
Yield:
about 25 pancakes
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; total fat 4g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 34mg; sodium 325mg; potassium 149mg; carbohydrates 20g; fiber 2g; sugar 5g; protein 6g; trans fatty acidg; vitamin a 1315IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 22mcg; vitamin b12mcg; calcium 133mg; iron 1mg.

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