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  • Spinach and Corn Pancakes

Vegetables in a pancake? Serve this fun side dish with most chicken, meat, or fish dishes

Recipe Source: Deliciously Healthy Family Meals
Prep time Cook time Yields Serving Size
10 minutes 25 minutes 4 servings about 4 pancakes
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

227
calories
10 g
Total fat
2 g
Saturated fat
107 mg
Cholesterol
128 mg
Sodium
4 g
Total fiber
11 g
Protein
27 g
Carbohydrates
391 mg
Potassium
110%
Vitamin A
30%
Vitamin C
15%
Calcium
15%
Iron
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 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.

Chefs in Training Older children can help mix the ingredients and flip the pancakes.

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