Savory Spinach and Buttermilk Pancakes

After years of leaving for work with just coffee, I finally got my husband to start eating breakfast. He isn’t a fan of muffins, bagels, pancakes, etc., and would love a hot, spicy Indian dish each morning. NOT HAPPENING!!! Surfing for savory and easy breakfast recipes that I could make ahead took me to Vegetarian Nirvana. These pancakes are eggless, savory, and can be frozen. I have made a few changes to the original recipe and it is a big hit in our family.

(Makes 5-6 pancakes)

  • 1 cup finely chopped baby spinach (tightly packed) – washed & drained
  • 1 cup buttermilk
  • ½ tsp baking powder
  • 1/4 – 1/2 tsp salt
  • 1/2 tsp chilli powder
  • 1 pinch nutmeg [optional]
  • 1 cup pancake mix
  • ¼ cup fat free cheese (I used crumbled feta) – [optional]
  • Oil/ cooking spray for cooking

1) Measure out baking soda, salt, pepper, nutmeg, and chilli powder.

2) Gently mix with buttermilk so it can start its leavening reaction and set aside 2 minutes.

3) Stir in spinach & feta till just incorporated.

4) Gently stir in pancake mix till mixed and no lumps are visible. Do not overmix.

5) Cook 1/4 cup batter on a hot griddle till golden brown like regular pancakes.

NOTE: Cheese is optional. Add any seasoning to adapt to your tastes. My 8-year old love his with ketchup while my teen has his pancakes with spicy Sriracha.

MAKE AHEAD: Cool completely and stack with pieces of wax paper inbetween. Place in a freezer bag and seal after removing all the air. Can be reheated in the microwave for 30-45 seconds.

One thought on “Savory Spinach and Buttermilk Pancakes

  1. Pingback: Savory Spinach and Buttermilk Pancakes « The World According to Me…

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