Spinach Cakes

Spinach Cakes

Rated:
Recipe Rating: 3.47734
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 canola oil, divided
  • 1/2 medium sweet onion, chopped
  • 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 low-fat (1%) milk
Method: 
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and cook until tender and browned, 5 to 6 minutes. 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 until golden on both sides, 1 to 2 minutes per side. 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 carbohydrates, (4 g 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.