- 1 cup whole milk
- 1 cup fresh spinach
- 1 egg
- 1 tbsp apple cider vinegar
- 1 tbsp butter melted
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp sugar
- Melt the butter at room temperature or microwave it for a few seconds to soften and set aside.
- Pre-heat a griddle or a skillet on low heat and coat it with a little butter.
- Mix the flour, sugar, baking powder, baking soda and salt in a mixing bowl by hand preferably with a whisk to ensure they are perfectly mixed and set aside.
- Place the spinach first in the blender.
- Add the milk, vinegar, melted butter, egg and vanilla extract to the blender.
- Blend on the highest setting for about a minute or until you see no traces of the spinach. We use the Vitamix blender and it works like magic.
- Pour the mixture from the blender over the dry mixture in the mixing bowl.
- Stir them gently by hand using a spoon or spatula. Do not whisk or over mix. You want the mixture to remain somewhat thick.
- Pour a little less than a 1/4 of a cup of the batter at a time on the pre-heated griddle using a measuring cup.
- Cook on low heat (lowest setting or 1 at the most) for 1 to 2 minutes.
- Flip and cook the other side for another 1 to 2 minutes.
I recommend this double burner griddle to cut the cooking time in half.
The spinach cup should be pretty full but don’t pack them too tight.
You can add more sugar if you want the pancakes to be more sweet. Otherwise, stick to the 1 tbsp of sugar and rely on your favorite toppings or syrup for added sweetness.
Getting the timing right is critical to ensuring the pancakes maintain the light green color. So lift them gently to ensure that they are not browning. In my experience, I find that about 1.5 minutes on each side works best on very low heat.
- Serving Size: 1 pancake
- Calories: 86
- Sugar: 3
- Sodium: 215
- Fat: 3
- Carbohydrates: 12
- Protein: 3