Leftover Spinach Pancakes with Berries
Leftover Spinach Pancakes with Berries

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, leftover spinach pancakes with berries. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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.

Leftover Spinach Pancakes with Berries is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Leftover Spinach Pancakes with Berries is something which I have loved my entire life. They are nice and they look fantastic.

To begin 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 can achieve that.

The ingredients needed to make Leftover Spinach Pancakes with Berries:
  1. Take 1.25 cups oat flour
  2. Prepare 1 teaspoon baking powder
  3. Take 1/2 teaspoon baking soda
  4. Prepare 1/2 teaspoon sea salt
  5. Get 2 tablespoon sugar
  6. Take 1/2 teaspoon ground cinnamon
  7. Take 3/4 cup milk
  8. Make ready 1/4 cup plain yogurt
  9. Make ready 3 tablespoon unsweetened applesauce
  10. Prepare 1 cup spinach Boiled
  11. Get 1 teaspoon pure vanilla extract
  12. Take 1 large egg
  13. Take 1-2 tablespoon butter for greasing the griddle

These gluten-free spinach pancakes are made with cornmeal and chickpea flour. They're a fantastic way to sneak in more vegetables to your meal! PATIENCE: I don't make pancakes that often, but whenever I do, I always mess up somewhere. Generally, I use medium-high heat whenever I cook.

Instructions to make Leftover Spinach Pancakes with Berries:
  1. Blend the oats in a mixer jar for 30-60 seconds or until oats have become a fine powder and look like flour.
  2. Take this flour in a bowl, Add baking powder, baking soda, salt, sugar and cinnamon to it and stir to combine. Set aside.
  3. Add milk, yogurt, apple sauce and spinach in a mixer jar.
  4. Blend starting on low speed and increasing to high. - Blend until mixture is smooth and homogeneous.
  5. Add vanilla extract and egg and pulse until just combined. - Pour wet ingredients into dry ingredients and mix until just combined.
  6. Grease the griddle with butter. - Carefully add 1 full ladle of pancake batter onto the griddle about 1-2” apart.
  7. 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).
  8. Repeat until all the batter has been used! - Serve warm with maple syrup!

These really are great, tender pancakes. I have made them several times and I feel it is necessary to mention that fresh blueberries are best, and that there is no need to wait the hour until making them! Rolled spinach pancakes as shashlik on sticks. Pancakes with cottage cheese, herbs and spinach. Vegetarian, pancakes with salsa from avocado and tomatoes.

So that is going to wrap it up with this special food leftover spinach pancakes with berries recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!