Are you ready to elevate your breakfast game with a dish that's as nutritious as it is delicious? Say goodbye to boring pancakes and hello to "No Dye Green Pancakes"! These vibrant green pancakes are not only visually stunning but also packed with the goodness of spinach, making them a perfect choice for a healthy start to your day. In just 25 minutes, you can whip up a batch of these fluffy delights that will impress your family and friends. Curious to find out how to create this eye-catching breakfast that tastes as good as it looks? Read on for the full recipe and tips!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup spinach, blended with water
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- Butter or oil for frying
Instructions
- Prepare the spinach puree by blending fresh spinach leaves with a small amount of water until smooth and completely liquefied. Ensure the spinach is thoroughly blended to create a vibrant green liquid.
- In a large mixing bowl, combine all dry ingredients: all-purpose flour, sugar, baking powder, and salt. Whisk these ingredients together to ensure even distribution.
- In a separate bowl, beat the egg and then add milk and the prepared spinach puree. Mix these wet ingredients thoroughly until they are well combined and have a consistent green color.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; some small lumps are acceptable. The batter should have a smooth, slightly thick consistency.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Using a 1/4 cup measure, pour the batter onto the hot skillet. Cook until bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden green and cooked through.
- Repeat with remaining batter, adding more butter or oil to the pan as needed. Keep cooked pancakes warm in a low-temperature oven.
- Serve immediately with your favorite toppings such as maple syrup, fresh berries, or a dollop of whipped cream.
Tips
- Choose Fresh Spinach: For the best flavor and color, use fresh spinach leaves. Avoid wilted or yellowing leaves to ensure your pancakes are vibrant green.
- Blend Thoroughly: When preparing the spinach puree, make sure to blend the spinach and water until completely smooth. This ensures an even distribution of color and flavor throughout the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to tough pancakes, so it's okay if there are a few small lumps in the batter.
- Rest the Batter: Allowing the batter to rest for 5 minutes before cooking helps the flour absorb the liquid and activates the baking powder, resulting in fluffier pancakes.
- Temperature Control: Make sure your skillet is at medium heat. If it’s too hot, the pancakes may burn on the outside while remaining uncooked inside. A little patience goes a long way!
- Experiment with Toppings: While these pancakes are delicious on their own, don’t hesitate to get creative with toppings! Fresh berries, whipped cream, or even a drizzle of honey can add a delightful twist.
- Keep Them Warm: If you're making multiple batches, keep the cooked pancakes warm in a low-temperature oven (around 200°F or 93°C) while you finish cooking the rest.Enjoy your cooking adventure with these delightful No Dye Green Pancakes!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 7g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 55mg
