Spinach Pancakes
30 Min(s)
10 Min(s) Prep
20 Min(s) Cook
Try our Spinach Pancakes recipe for a new taste sensation that may just become a breakfast time staple. Spinach Pancakes contain a tasty blend of eggs, spinach, feta cheese and chopped onion in every bite. Heck, you can even enjoy Spinach Pancakes in the evening, too! We won't try to stop you.
What You Need
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4 servings
Original recipe yields 4 servings
8 eggs, lightly beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 small onion, chopped
2 Tbsp. oil
1 pkg. (4 oz.) crumbled feta cheese
1/2 cup sour cream
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Let's Make It
1
Mix eggs, spinach and onion until well blended.
2
Heat oil in large nonstick skillet on medium-high heat. For each pancake, pour 1/4 cup of the egg mixture into skillet; sprinkle with about 1 Tbsp. of the cheese. Cook 2 min. or until golden brown. Turn pancakes; cook until other side is golden brown.
3
Serve topped with sour cream.
Kitchen Tips
Tip 1
Variation
Prepare as directed, omitting the oil and using 2 cups cholesterol-free egg product and BREAKSTONE'S Reduced Fat or light sour cream. Spray the skillet with cooking spray before using.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 28g
36%
Saturated Fat 12g
60%
Trans Fat 0g
Cholesterol 465mg
155%
Sodium 520mg
23%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
7%
Sugars 3g
6%
Protein 20g
40%
Vitamin A
130%
Vitamin C
20%
Calcium
20%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 4 servings, 2 pancakes each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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