This savory or sweet dish is a fun way to incorporate some fresh spinach and apples, which are available at farmers markets in fall and winter. Spinach is a nutrient-rich leafy green packed with iron, vitamin A, vitamin C, and vitamin K supporting strong blood, bones, immunity, and healthy eyes. Spinach is also high in fiber and folate, making it especially great for digestion, brain development, and overall health.
Servings: 8-10 small pancakes
Active Time: 25 minutes
WIC Approved Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup spinach, washed, with tough stems removed
- 1 apple, washed and cored
- ½ cup milk
- 4 eggs
- 6 tablespoons pure maple syrup (optional)
- 2 tablespoons nut butter (optional)
- 2 tablespoons cooking oil
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- Optional toppings: peanut butter, yogurt, fresh fruit
Directions
- In a medium bowl, combine flour and baking powder. In a high speed blender, combine apple, milk, eggs, maple syrup (if using), and vanilla extract. Once blended smoothly, add in the spinach and pulse the blender until it is combined.
- Add the wet ingredients from the blender to the dry ingredients in the bowl. Mix gently with a spoon until just combined.
- Heat 1 tablespoon of cooking oil in a skillet over medium-low heat. Add a large spoonful of batter. Wait a few minutes until one side is golden, then flip using a spatula. Once both sides are golden, remove from the skillet and place on a plate lined with paper towels to absorb excess oil. Repeat process until all pancake batter is used, adding cooking oil if needed.
- Optional: Serve with a drizzle of peanut butter, a little yogurt, or fresh fruit.