These vibrant green pancakes pack a nutritious punch thanks to fresh spinach, making breakfast both fun and healthy.

Scale

1.5 cups all-purpose flour

3.5 teaspoons baking powder

1 teaspoon salt

1 tablespoon granulated sugar

1.25 cups milk (dairy or non-dairy)

1 large egg

3 tablespoons unsalted butter

melted and cooled slightly

1 teaspoon vanilla extract

0.5 cup fresh spinach leaves

packed tightly

1 tablespoon water (for blending spinach)

Butter or oil

for greasing the pan

In a blender, combine spinach and 1 tablespoon of water. Blend until smooth.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, mix the milk, egg, melted butter, vanilla extract, and spinach puree until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Preheat a skillet or griddle over medium heat and grease with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve warm with your favorite toppings.

For added flavor, try incorporating herbs or spices into the batter. These pancakes can also be frozen and reheated in the toaster.

Keywords: Green Pancakes Recipe, healthy pancakes, spinach pancakes, breakfast recipe