In honor of St. Patrick’s Day our pancakes turned green this past weekend. The key ingredient may surprise you, it was spinach! Adding some pureed spinach into the batter turned our pancakes a pleasing, pale green with the additional benefit of a bit of vegetables at breakfast! Even more surprising is how much of a hit they were. The taste of the spinach was undetectable (which is good in the case of pancakes) and the family liked them so much that spinach may be popping into our pancakes periodically all year!
What are the health benefits of spinach?
Spinach is high in fiber, vitamin A, vitamin C, folate and a good source of many other vitamins, minerals and antioxidants.
How to add spinach to your pancake (or other) recipes:
- Use a ratio of 1 cup loosely packed spinach per 1 cup of liquid (You can use less liquid and still achieve a nice puree)
- Add to a blender or food processor and puree the spinach so that it is very fine. You don’t want any leaf chunks in your pancakes!
- Add the pureed spinach to your pancake batter