Our favorite new food trend is turning traditional confections into delicious dinners. We love a veggie-full pot pie and have even seen savory layer cakes and doughnuts (!), so when we saw a healthier version of our favorite sweet breakfast treat, we had to try! These savory pancakes are a great way to get kids to eat vegetables, and we definitely want to try adding carrots, zucchini, and sun-dried tomatoes in the near future– the possibilities are endless! We hope you enjoy these pancakes and that they encourage you to branch out with your healthy eating!
Spinach and Corn Savory Pancakes
½ C whole-wheat flour
1 C fat-free (skim) milk
2 Tbsp vegetable oil
2 large eggs
1 C frozen chopped spinach, thawed and drained
1 C frozen whole corn kernels, thawed
¼ tsp ground black pepper
Nonstick cooking spray
- Measure flour into a large mixing bowl.
- In a smaller bowl, combine milk, oil, and eggs, and mix well. Add milk mixture to flour, and mix until smooth.
- Add spinach, corn, and pepper to mixture, and stir well.
- Heat a large nonstick sauté pan or griddle. Spray lightly with cooking spray.
- Spoon batter ¼ cup at a time onto the pan. Cook each pancake for 2–3 minutes, or until the bottom holds together and is golden brown. Carefully flip and cook the second side for an additional 1–2 minutes. (Recipe makes about 16–18 pancakes.)
- Serve immediately. Serving Size is about 4 pancakes, yields 16.
|Total fat||10 g|
|Saturated fat||2 g|
|Total fiber||4 g|
Recipe courtesy of The National Heart, Lung, and Blood Institute