Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just ensure to thaw and squeeze out excess moisture before pureeing it. This will ensure your batter remains the correct consistency.

What can I use instead of all-purpose flour?

Whole wheat flour or gluten-free flour can be used as substitutes for all-purpose flour. If you are going for gluten-free, check that baking powder is also gluten-free.

How can I make these pancakes dairy-free?

Simply replace the milk with almond or coconut milk. Both alternatives work well without compromising flavor or texture.

What is the best way to store leftover pancakes?

Allow them to cool completely, place them in an airtight container, and store them in the refrigerator. Reheat in a toaster or microwave when ready to eat.

Can I add other ingredients to the batter?

Absolutely! Feel free to experiment with additions like chocolate chips or mashed ripe bananas. Just remember to adjust the sweetness if necessary.

Fluffy Green Pancakes with Fresh Strawberries

Ingredients

Scale

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons vegetable oil
1 cup spinach (pureed)
Fresh strawberries (for topping, as needed)

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Instructions

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until evenly blended.
In another bowl, whisk together the milk, egg, vegetable oil, and spinach puree. Ensure that the spinach is well incorporated.
Gradually pour the wet ingredients into the dry mixture and stir gently until just combined.
Preheat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes; then flip and cook for another 1-2 minutes until golden brown.
Stack the pancakes and top with fresh strawberries. Serve warm.

Notes

Don’t overmix the batter for fluffier pancakes. Store pancakes in an airtight container in the fridge for up to 2 days.

Author: vivian-brooks
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 5g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg