Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, leftover spinach pancakes with berries. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Leftover Spinach Pancakes with Berries is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Leftover Spinach Pancakes with Berries is something that I’ve loved my whole life. They are nice and they look wonderful.
How about your leftover pancake batter? From lunchtime wraps to pancake bread pudding, we've got lots. Quesadillas or enchiladas are really easy to make with pancakes.
To get started with this recipe, we have to prepare a few ingredients. You can cook leftover spinach pancakes with berries using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Leftover Spinach Pancakes with Berries:
- Prepare 1.25 cups oat flour
- Get 1 teaspoon baking powder
- Get 1/2 teaspoon baking soda
- Make ready 1/2 teaspoon sea salt
- Make ready 2 tablespoon sugar
- Prepare 1/2 teaspoon ground cinnamon
- Get 3/4 cup milk
- Get 1/4 cup plain yogurt
- Prepare 3 tablespoon unsweetened applesauce
- Prepare 1 cup spinach Boiled
- Get 1 teaspoon pure vanilla extract
- Take 1 large egg
- Prepare 1-2 tablespoon butter for greasing the griddle
The best part of these is that they're not Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. These gluten-free spinach pancakes are made with cornmeal and chickpea flour. A fantastic way to sneak in more vegetables in your meal! PATIENCE : I don't make pancakes that often, but whenever I do, I always mess up somewhere.
Instructions to make Leftover Spinach Pancakes with Berries:
- Blend the oats in a mixer jar for 30-60 seconds or until oats have become a fine powder and look like flour.
- Take this flour in a bowl, Add baking powder, baking soda, salt, sugar and cinnamon to it and stir to combine. Set aside.
- Add milk, yogurt, apple sauce and spinach in a mixer jar.
- Blend starting on low speed and increasing to high. - Blend until mixture is smooth and homogeneous.
- Add vanilla extract and egg and pulse until just combined. - Pour wet ingredients into dry ingredients and mix until just combined.
- Grease the griddle with butter. - Carefully add 1 full ladle of pancake batter onto the griddle about 1-2” apart.
- Cook on the first side until the edges become firm and the batter begins to bubble slightly (2-3 minutes). - Flip and cook on the second side until golden brown (about 1-3 more minutes).
- Repeat until all the batter has been used! - Serve warm with maple syrup!
Generally, I use medium-high heat whenever I cook anything. A great finger food made with red split lentils, spices and vegetables. These pancakes are best served with a dip or curry. See post for suggestions and recipe links. Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.
So that is going to wrap this up with this exceptional food leftover spinach pancakes with berries recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
