🌿 Spinach Oats Pancake
These Spinach Oats Pancakes are savory, hearty, and nutrient-packed—perfect for a healthy breakfast, brunch, or light dinner. The combination of oats, vegetables, and eggs makes them rich in fiber, protein, and essential vitamins. They’re quick to prepare and easy to customize!
📝 Ingredients:
- 2 eggs
- Handful of young spinach, finely chopped
- 100 ml milk (about ½ cup; dairy or plant-based)
- 6 tablespoons oatmeal (rolled oats or quick oats)
- 2 zucchini, grated (squeeze out moisture)
- 2 small or 1 large potato, grated (squeeze out moisture)
- Salt & pepper, to taste
- Optional: ½ tsp cumin powder, chili flakes, or herbs like parsley or cilantro for added flavor
- Oil or butter, for cooking
👩🍳 Instructions:
- Prep Veggies: Grate the zucchini and potatoes. Place them in a clean kitchen towel or cheesecloth and squeeze out as much water as possible to prevent soggy pancakes.
- Mix Batter: In a bowl, whisk the eggs and milk together. Add the oats, chopped spinach, grated veggies, salt, pepper, and optional seasonings. Let the batter rest for 5–10 minutes to soften the oats.
- Cook: Heat a non-stick pan over medium heat and add a little oil or butter. Scoop a portion of the batter onto the pan and flatten it gently. Cook for 2–3 minutes on each side or until golden brown and cooked through.
- Serve: Serve warm with yogurt, chutney, ketchup, or a dollop of sour cream.
📝 Notes:
- Make sure to squeeze excess moisture from the veggies for crispier pancakes.
- You can add chopped onions, garlic, or grated carrots for more flavor and texture.
- Use a blender for a smoother batter if desired.
💡 Tips:
- Meal prep: The batter can be prepared ahead of time and refrigerated for up to 24 hours.
- For kids: Make smaller pancakes and serve with cheese or a mild dip.
- Make it vegan: Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use plant milk.
🍽️ Servings:
Makes 4–6 pancakes (Serves 2–3 people)
🔍 Nutritional Info (Per Serving – Approximate):
- Calories: 180–220
- Protein: 8–10g
- Carbohydrates: 20–25g
- Fiber: 4–6g
- Fat: 6–8g
- Vitamins: High in Vitamin A, C, B-complex, and iron
- Low in sugar and gluten-free (if using certified GF oats)
🌟 Benefits:
- 🧠 High in fiber: Supports digestion and keeps you full longer
- 💪 Good source of protein & iron: Thanks to eggs, oats, and spinach
- ❤️ Heart-healthy: Oats and veggies support cardiovascular health
- 🥦 Packed with antioxidants: From spinach and zucchini
- 👏 Great for weight management: Low-calorie and nutrient-dense
❓ Q & A:
Q: Can I bake instead of pan-frying?
A: Yes! Bake at 375°F (190°C) on a lined tray for 20–25 minutes, flipping halfway.
Q: Can I freeze the pancakes?
A: Absolutely. Cook, cool, and freeze with parchment between them. Reheat in a skillet or toaster.
Q: What can I use instead of potatoes?
A: You can try grated carrots, sweet potato, or more zucchini.
Q: Are these good for kids?
A: Yes, they’re soft, nutritious, and easy to eat. Great finger food for toddlers too.