I wasn’t planning on writing a blog post today. It has been raining and flooding here (Texas) since yesterday, and this kind of gloomy weather is not conducive to good food photography (ask food bloggers in Seattle). But I am extremely proud of these oatmeal spinach pancakes I made this morning, so I thought I will make a quick post about it.
These are great! 3/4 cup of oatmeal makes about 6 pancakes! If you are on a low glycemic index diet, or are trying to eat healthy grains and veggies, or are counting calories, then these are great for you. They are great for breakfast, brunch, lunch, dinner…anything. It takes under 5 mins to prep and 12 minutes to make these pancakes and you won’t believe how tasty they are!
They don’t need sauce, but serve it with a little pesto if you want. Enjoy! 🙂
Level: Easy Preparation time: 5 mins Cooking time: 12-15 mins Serves: 3
3/4 cup of oatmeal (old fashioned or instant)
2 cups of baby spinach leaves
1 cup water
red chili powder/paprika to taste
salt to taste
cracked back pepper to taste
1/4 cup chopped onion
1/2 cup sun dried tomatoes, chopped
2 green chilies, chopped (optional)
1/4 cup of crumbled feta (optional)
2 tbsp olive oil
Mix oatmeal, spinach, and water in a food processor until smooth.
Transfer to a large bowl, add egg, chili powder, salt, cracked black paper and whisk until properly incorporated.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Sprinkle onions, tomatoes, green chilies on top and flip when the bottom side has browned (approximately 90 seconds).
Cook the other side for 1 more minute, flip, sprinkle some feta and serve immediately.