International
Spinach and Corn Pancakes
vegetables in a pancake? serve this fun side dish with most chicken, meat, or fish dishes
Gather
Ingredients
- 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
Make it
Method
- 1
Measure flour into a large mixing bowl.
- 2
In a smaller bowl, combine milk, oil, and eggs, and mix well. Add milk mixture to flour, and mix until smooth.
- 3
Add spinach, corn, and pepper to mixture, and stir well.
- 4
Heat a large nonstick sauté pan or griddle. Spray lightly with cooking spray.
- 5
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.)
- 6
Serve immediately.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Family Meals. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
