Ingredients:

• 1 2/3 cup (400 ml) water: For blending the spinach and oats to the desired consistency.
• 5 oz (150 g) fresh spinach: Loaded with vitamins A, C, and K, along with fiber and antioxidants.
• 1 1/3 cup (150 g) rolled oats: A great source of fiber and whole grains, adding texture and body to the pancakes.
• 2 large eggs: Provide structure, protein, and a rich taste.
• Salt and pepper: To taste, bringing out the flavors of the other ingredients.
• 2 tbsp vegetable oil: For frying, ensures the pancakes are crispy on the outside.
• Cheese (optional): Adds a creamy, savory element; cheddar, feta, or parmesan work well.

Instructions:

Step 1: Prepare the Spinach Mixture

Start by boiling 1 2/3 cups (400 ml) of water in a small pot. Add the 5 oz (150 g) of spinach to the boiling water and blanch it for about 1-2 minutes, just until it wilts and softens. Drain the spinach and set it aside to cool slightly. Once cooled, blend the spinach with the water in a blender until smooth. The spinach puree will give the pancakes a vibrant green color and pack in nutrients without overpowering the taste.

Step 2: Blend the Oats

In a separate blender or food processor, pulse the 1 1/3 cups (150 g) rolled oats until they resemble a fine, flour-like consistency. This process ensures that the pancakes have a smooth, cohesive texture. If you prefer a chunkier pancake with a bit more bite, you can leave some of the oats whole.

Step 3: Combine Ingredients

In a large mixing bowl, combine the spinach puree, oat flour, and 2 eggs. Stir well to combine, ensuring no lumps remain. Add salt and pepper to taste. If you’re feeling adventurous, you can also incorporate spices like paprika, garlic powder, or herbs like parsley or dill for an extra layer of flavor.

Step 4: Prepare to Cook

Heat a non-stick skillet over medium heat. Add 1 tablespoon of vegetable oil to coat the surface of the pan. Once hot, pour small portions of the batter (about ¼ cup per pancake) onto the skillet. Flatten each pancake slightly with a spatula to help them cook evenly. Allow each side to cook for about 3-4 minutes until golden brown, then flip to cook the other side.

If you’re using cheese, sprinkle some over the pancakes immediately after flipping them so it melts slightly into the batter. Continue cooking the remaining pancakes, adding more oil as needed to prevent sticking.

Step 5: Serve

Once all the pancakes are cooked, serve them hot with your choice of accompaniments. They pair beautifully with a side of Greek yogurt, a fresh salad, or a dash of hot sauce for those who like a bit of heat. You can also top the pancakes with a soft-fried egg for added richness and protein.

Nutritional Information (per serving):

• Calories: 180-220 (varies depending on cheese and oil used)
• Protein: 8-10 g
• Carbohydrates: 22-25 g
• Fat: 8-10 g
• Fiber: 4-6 g
• Vitamins and Minerals: High in Vitamin A, Vitamin C, and Iron (from the spinach), as well as fiber (from the oats).

Frequently Asked Questions (FAQs)

1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works just as well in this recipe. Simply thaw the spinach and squeeze out any excess moisture before blending it with the water.

2. Are these pancakes gluten-free?
Yes, this recipe is naturally gluten-free as long as you use certified gluten-free oats. Oats themselves are gluten-free, but cross-contamination can occur in some brands.

3. Can I add other vegetables to the recipe?
Absolutely! You can experiment with adding finely grated zucchini, carrots, or even some chopped herbs. Just be mindful not to add too much moisture, as this can affect the texture of the pancakes.

4. Can I make these pancakes without eggs?
Yes, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). The pancakes might be slightly denser, but they will still hold together well.

Tips for Perfect Spinach Oat Pancakes:

1. Use a non-stick skillet: This will help prevent the pancakes from sticking and ensure even cooking.
2. Don’t rush the flipping: Make sure to wait until the pancakes are golden and set on the edges before flipping. If you flip too early, they might break apart.
3. Customize the flavor: Feel free to mix in different spices or herbs to suit your taste. Smoked paprika, cumin, or even chili flakes can add a unique twist to the pancakes.
4. Cheese adds richness: If you’re a cheese lover, mixing grated cheese into the batter (or sprinkling it on top as they cook) will add a delicious savory note.

Storage Tips:

In the Refrigerator:
Once cooked, let the pancakes cool completely before storing them in an airtight container. They will last in the refrigerator for up to 3-4 days. You can easily reheat them in a skillet or microwave before serving.

In the Freezer:
For longer storage, these pancakes can be frozen. After they’ve cooled, place them on a baking sheet in a single layer and freeze for about 1-2 hours until solid. Then, transfer the frozen pancakes to a freezer-safe bag or container. They will keep for up to 2 months. To reheat, simply pop them in a toaster or heat them on a skillet.

Conclusion:

Savory spinach oat pancakes are a delightful and nutritious meal that’s quick and easy to prepare. With a blend of spinach, oats, and eggs, these pancakes offer a balanced combination of protein, fiber, and vitamins, making them perfect for any time of day. Whether you’re looking for a healthy breakfast or a light lunch, these pancakes are versatile, customizable, and freezer-friendly, ensuring you can always have a wholesome meal on hand. By following the tips and variations provided, you can easily adapt this recipe to suit your preferences. So next time you’re in need of a nutritious, easy-to-make dish, give these spinach oat pancakes a try!