Spinach Pancakes with Oat Flour and Cottage Cheese
Spinach pancakes are delicious, gluten free and made with wholesome ingredients. Get more veggies into your breakfast with this recipe!
Servings 4
Calories 241kcal
Ingredients
- 3 eggs
- 1 cup cottage cheese
- 1 cup rolled oats
- 2 Tbsp. hemp hearts
- 2 cups spinach, loosely packed
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1 Tbsp. pure maple syrup
- cooking spray
Instructions
- Start heating pan to low/medium heat.
- Add all ingredients to blender and blend until smooth. Let sit for 5-10 minutes to allow oat flour to absorb the liquid ingredients.
- Spray pan lightly with cooking spray then scoop batter in 1/4 cup increments with space between for pancakes to spread.
- Wait until pancakes start bubbling and then flip (about 3 minutes). Cook for another 1-2 minutes on other side before removing and placing on a serving plate.*
- Remove finished pancakes from pan and set aside until all pancakes are done (keep warm in oven if desired) and then serve with syrup, fruit, or your favorite pancake toppings. Recipe makes 12-14 pancakes.
Notes
- If pancakes are cooking too quickly, turn burner down. If cooking too slowly, turn up gradually.
- Keep leftover pancakes in a sealed container in the refrigerator for up to 3 days or up to 3 months in the freezer.
Nutrition
Calories: 241kcal | Carbohydrates: 22g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 132mg | Sodium: 254mg | Potassium: 506mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1697IU | Vitamin C: 4mg | Calcium: 221mg | Iron: 3mg