9 Feb



Pancakes are not known for their health benefits. Think of the fluffy, white, butter, and syrup confection that is probably the opposite of how we should have a healthy start to our day. But, everyone loves them so! They are handy at breakfast time because they cook quickly, and kids like them.

After the oats beet pancakes ,I thought Why not experiment to do something  kinda revolutionary to the pancake and add one of the healthiest foods on the planet, spinach. If you’re into throwing greens in your smoothies and greens in your cake , then you’ll love this recipe that adds spinach to your pancakes. Although the greens add a emerald green hue, they also add fiber, calcium, iron, vitamin A, vitamin K, and folate. 

It is a simple addition that makes a HUGE difference in the relative healthiness of the food you eat….or serve.

serves – 4

makes 12-14 pancakes



makes nearly 2 cups flour mix

For the 5 grain mix

  • 1/2 cup whole wheat flour
  • 4 tbls- cornmeal
  • 4 tbls – oats flour
  • 4 tbls- rice flour
  • 4 tbls rye flour

For the pancakes

  • 1 whole bunch of spinach
  • 2 large eggs
  • pinch of salt
  • 1 tsp baking powder
  • 2 tsp oilve oil
  • 1 tsp vanilla essence
  • 1 cup yogurt
  • milk – 4 tsp to half a cup



Wash and drain the spinach leaves. keep aside. Mix the 5 grain flours with baking powder,salt and keep aside. Pulse spinach and eggs in food processor until blended. Add yogurt,vanilla essence and pulse until completely blended. Mix the flour to the spinach mix. Combine all ingredients in a large bowl .  Stir very well, using a whisk, until the ingredients are evenly distributed. Adjust the consistency of the batter by adding milk.

Preheat a griddle over medium heat for 5 minutes. Grease pan with spray oil. Add 1/4 cup of batter to the preheated pan for each pancake. Don’t overcrowd. Cook for 1 1/2 to 2 minutes before flipping.  Flip and cook for an additional 1-2 minutes. Serve immediately with honey or maple syrup and fresh fruits for the sweet version. Or for savoury version of spinach sandwich have this with a fried egg.



  • Since we had this in both sweet and savoury versions,  i did not add any sugar. Add 2-3 tsp brown sugar according to your taste preferances.
  • Although the batter is best if used immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, 1 tablespoon at a time, with milk. Take care not to overmix.
  • If the pan is too hot or not hot enough, adjust the flame accordingly to keep results consistent.
  • If the pan is too hot, the pancakes will have uneven edges like a flower. that is it wont be a perfect circle. So make sure to keep the heat medium.
  • If you want you can cover and cook after flipping, this makes it even more soft and locks the moisture.
  • Using of yogurt is optional but it balances the PH and keeps the beautiful greenish hue and not turn it dark.


Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

sending this to JWsMadeWLuvMondays



  1. Javelin Warrior February 19, 2014 at 8:30 pm #

    It can be so tricky to work veggies and nutrition into an often sweet meal like breakfast – but these pancakes sounds like a very tasty way to accomplish just that!

  2. Corina February 24, 2014 at 7:28 pm #

    I need to try and work more vegetables into our everyday foods so this is a great idea.

    • ummfathima February 24, 2014 at 8:25 pm #

      Thank you. Hope u r motivated…

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