- In today's video I'm going to show you
how to make spinach pancakes.
You heard that right, green pancakes.
They have spinach in them and no leaves,
so you're kid is not going to be complaining
that there's green stuff in it.
It is such a fun recipe and I hope you enjoy it.
So the first thing you want to do is have your blender out.
The blender is super important.
We are not making a smoothie,
we're making the pancake batter,
but we don't want to find any leafy greens,
so I put the milk in my blender
and next we're going to add an egg.
Now I do have a video with egg substitutes for pancakes,
so I'll make sure I link that right below for you
and you can swap up the egg for an egg substitute
if that's what you need.
So we have milk, egg, and butter.
I like to add a little bit of butter to my pancake batter,
it is totally optional,
and you could also make this dairy-free
by using a dairy-free milk and omitting the butter
or using a dairy-free alternative.
The crucial part though is your spinach.
You can use fresh spinach in these pancakes,
or if you're like me that always keeps
a bag of frozen spinach in the freezer for smoothies,
like, guys, I have this blueberry smoothie recipe
that is super delicious,
it's rich purple, no green visible,
and kids love it,
so it's a really great way to get your picky eaters
to get their greens in on the down.
Frozen spinach takes a lot less room than fresh spinach,
so a little bit of frozen spinach
is like a lot of fresh spinach.
So you're going to put your spinach, fresh or frozen,
in your blender.
About a big fresh handful or about 1/2 a cup frozen spinach.
So we are going to blend this in our blender.
What we're going for is green liquid,
not liquid with green things in it.
Because if you're anything like me,
somebody who has picky eaters,
you know that they can spot this green stuff a mile away.
So green liquid is good to go,
green things, no bueno.
So up next we have our flour.
I do have recipes for gluten-free pancakes
and all that stuff,
so if that's a dietary need that you have, oat pancakes,
make sure you make the links right below as well.
So we're going to put our flour in our bowl
and I'm just using my classic fluffy pancake recipe for here
but this method of blending the spinach
into your liquid ingredient
is going to work with a lot of pancake recipes,
and I'll make sure I link those for you below.
So our flour is here.
And then to make our pancakes fluffy
we are going to need baking powder.
A little bit of salt to activate this.
The one thing I like to add to my pancake batter
is a little bit of sugar.
It does cut out the taste of some of the spinach.
Not a lot but it's totally optional, of course.
If you're going to use syrup and all those things,
you can omit it.
And we are going to whisk these ingredients
to incorporate everything really well.
Okay, so, all we have to do
is pour our green liquid ingredients into our batter.
And the foam is just the blending of ingredients,
so don't worry about that.
And let's whisk these in.
It's always so important to have everything you need
right there when you start cooking
because, friends, sometimes you have stuff on the stove
and you're like, "Oh, I forgot something,"
and by the time you come back it's easily burnt.
So I like to bring out everything that I need for the recipe
on my counter.
And as you can see, check it out,
it's really looking like green pancake batter,
so nobody needs to know there's a handful of spinach.
This is a great way to get your picky eaters
to get used to eating green foods
if that's something that you struggle with.
And speaking of picky eaters,
I have an entire podcast series
and so many free resources for you right below this video,
so if that's something that you struggle with at home
and you want to get your kids to try new foods,
I've got loads of things, like printables,
oh my gosh, a lunchbox builder,
so many good things right below.
When I make pancakes, I typically have a large griddle,
but I don't have that today,
so I have a large pan.
One of the reasons I love having a griddle
is because it's even heat throughout
and I can make about six to eight pancakes at once
and not just three.
It's all good though, it's just us today.
Now although I'm using a non-stick pan
I always like to spray or grease my pan
with a spray or butter
so that my pancakes don't stick,
and you want to always grease your pan after it's hot
so right away you can pour your batter
and not burn your oil or spray or batter.
So once the edges are defined
and you can see little bubbles,
we are going to flip these pancakes.
One really important thing about your spatula
is to make sure you have a thin spatula.
This one is not it,
so I'm struggling to flip my pancakes, y'all.
All right, find a spatula.
Quickly, much better.
All right.
So these are really nice and fluffy,
they have a great texture,
and they're green but they're so fun to eat.
If you're wondering if you can make batter ahead of time,
then the answer is yes.
You're going to make the number of pancakes that you need
and whatever's left over you are going to
grab a lid or cover it,
place it on top and refrigerate it.
The next day you just give it a good whisk,
make more pancakes.
All right, so I know you want to know
what they look like inside,
so let's take one that's not as hot.
And they are fluffy, green pancakes.
No trace of spinach.
Same thing as if you used green food coloring,
but much better for you.
Make sure you grab your recipe and all the other links
right below this video.
And while you're down there, hit that red subscribe button.
You and I get to cook together every single week,
so see you next time.
(gentle music)