RECIPES
Savory Spinach, Tomato and Goat Cheese Pancakes
by Livestrong_Recipes | Feb 16, 2018
- PREP
- 12 m
- COOK
- 10 m
- TOTAL
- 22 m
These pancakes feature garbanzo bean (chickpea) flour, oats, spinach and grape tomatoes.
INGREDIENTS
SERVES 2
- 1/2 cup Fat-free Milk
- 2 egg(s)
- 1/2 tsp extra-virgin olive oil
- 1 tsp Grated lemon zest
- 1 lemon
- 1 cup Baby Spinach Organic
- 2/3 cup Garbanzo Bean Flour
- 1/4 cup Old Fashioned Oats
- 1/4 tsp sea salt
- 2 oz Soft Goat Cheese
DIRECTIONS
1
In medium bowl, whisk together the milk, eggs, oil, and lemon zest. Divide the spinach. Stir in the spinach and half of the tomatoes.
2
Add mixture of the flour, oats, baking powder, and salt to the spinach mixture and stir until combined.
3
Spritz a large nonstick (PFOA-free) skillet (or griddle) with cooking spray and heat over medium. In batches, ladle the batter onto the skillet, about 1/4 cup per pancake. Cook until browned, about 2 to 2 1/2 minutes per side. (Hint: When making pancakes in batches, you can keep the prepared pancakes warm in a 200°F oven until all pancakes are done.)
4
Serve warm pancakes topped with cheese and remaining tomatoes. Chop lemons into wedges and squirt with the lemon wedges as desired.
5
Serving idea: Sprinkle with additional lemon zest for added lemony flair.
