Spinach Pancakes


Spinach Pancakes

These delicious spinach pancakes are crisp on the outside and tender on the inside. They’re very good as a side dish, or as a vegetarian main dish. If you celebrate Hanukkah, these spinach pancakes make an excellent substitute for traditional latkes.

Spinach Pancakes
Cook time
Total time
Recipe type: Sides, Low-Carb, Gluten-Free, Primal, Vegetarian
Yield: 10 spinach pancakes
New quantity:
  • 1 (16 oz) package frozen chopped spinach
  • 1 medium onion, finely chopped
  • ¼ cup chopped parsley
  • 1 tablespoon minced garlic
  • 3 large eggs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons olive oil for frying
  1. Thaw spinach in microwave, or in a saucepan over medium heat. Drain well, either by pressing on it in a colander or by placing the spinach inside a clean kitchen towel, and squeezing hard to get rid of as much water as you humanly can.
  2. Place the spinach, onion, parsley and garlic in a large bowl. Mix with a spatula to combine.
  3. In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture and the Parmesan to the spinach mixture, mixing well with a spatula to combine.
  4. In a nonstick double-burner griddle or in two large nonstick skillets over medium-high heat, heat the olive oil (1 tablespoon in each skillet). Brush all over the griddle to evenly coat. Use a 4-tablespoon measuring cup or ice cream scoop to scoop out mixture, pressing down gently to flatten. Cook 3-4 minutes on each side, until well-browned and crisp. Briefly drain on paper towels before serving.
Nutrition Per Serving
Serving size: 1 pancake; Calories: 79; Total Fat: 5g; Carbohydrates: 3g; Sugars: 0g; Sodium: 248mg; Fiber: 1g; Protein: 4g
Spinach Pancakes

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