Spinach Cakes

Spinach Cakes

Serves 6

These Ecuadoran-inspired green pancakes flavored with a hint of cilantro are a perfect complement to a savory meal. Inspired by Whole Planet Foundation® microcredit client recipes.

Ingredients: 
  • 1 tablespoon plus 2 teaspoons expeller-pressed canola oil, divided
  • 1/2 cup chopped sweet onion
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained well
  • 3 tablespoons chopped fresh cilantro
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 1 cup milk
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Method: 

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and cook 5 to 6 minutes or until tender and browned. Stir in spinach and cilantro and remove from heat. Let cool.  

In a large bowl, whisk together flour, baking powder and salt. In a small bowl, whisk together eggs and milk. Whisk egg mixture into flour mixture until blended. Stir in cooled spinach mixture just until evenly blended.  

In a large skillet, heat 1 teaspoon of the oil over medium-high heat until hot. Drop pancake batter by scant 1/4 cupfuls and cook 1 to 2 minutes per side or until golden on both sides. Add more oil and adjust heat as needed. Repeat with remaining ingredients.

Nutritional Info: 
Per Serving:Serving size: 2 cakes, 200 calories (80 from fat), 9g total fat, 2g saturated fat, 95mg cholesterol, 380mg sodium, 24g carbohydrate (4g dietary fiber, 4g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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