So You Think You Hate Vegetables: Savory Pancakes

By , SparkPeople Blogger
It's National Pancake Day, but pancakes aren't just for breakfast anymore.

And they're not just sweet treats. In my house, we make them with all things green: grated beets or zucchini, chopped and steamed spinach, kale, or Swiss chard, onions, garlic, pureed pumpkin or squash, even potatoes and sweet potatoes.

Grated carrots, chopped celery, diced onion… you're only limited by your imagination. They're a great way to hide vegetables and shake up your average dinner.

Recently, one of my favorite chefs, Mark Bittmann (aka the Minimalist of The New York Times) featured a recipe for Spinach Pancakes. Soon after, I made my own batch (using Swiss chard, but you can use any green you prefer!), along with some Maple Glazed Salmon! (This vegetable pancake recipe can be modified to include any and all vegetables you like!)

(Don't you love the magenta and green bits from the Swiss chard?) Zucchini Pancakes would be great alongside beef stroganoff (omit the noodles).

Use
Spaghetti Squash Pancakes instead of taco shells some time.

You can also try:
Veggie Pancakes or Yellow Lentil Pancakes.

Vegetable Pancakes

Ingredients

3 cups spinach, chopped and steamed in about 1/2 c water (dice the stems, and reserve the cooking water, which is full of nutrients)
2 cups whole wheat pastry flour
1/4 c chopped onion
1 clove garlic, minced
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1 1/2 to 2 cups plain lowfat yogurt
1 teaspoon sugar
2 egg whites
2 tablespoons olive oil
1 tablespoon olive oil (for pan)

(Sub 3 cups fresh spinach or about 1 package of frozen spinach, thawed and mostly squeezed dry. Or use 1 cup grated carrots, 1 large grated zucchini, or 3 cups steamed and chopped kale.)

Directions

Mix the dry ingredients in a large bowl, then add the yogurt, eggs and olive oil, mixing well. Fold in spinach and the cooking water, plus the garlic and onion.

Batter will be scoopable but not pourable.

Heat griddle or skillet over medium heat. Use a small amount of the reserved tablespoon of olive oil, adding more if necessary later on.

Scoop about 1/4 cup of batter onto griddle or into skillet . As it cooks, spread out the batter into rounds, flipping after a minute or so. Cook until golden brown, about 1 minute.

Breakfast for dinner, for grownups.




More tips:
  • If you've got a picky eater, try puréeing vegetables in the blender or grating them before adding them to the batter.
  • I served these with a slightly decadent sauce (maple syrup and butter). When you want something a little lighter, try creamy pesto (purée basil with light sour cream), spaghetti sauce or even salsa. (I like spaghetti squash pancakes with tomato sauce, pesto with spinach pancakes, and sweet potato pancakes with salsa!)
  • Top two spinach pancakes with a hamburger or turkey burger, a slice of low-fat cheese, shredded lettuce and tomato. Use mustard and ketchup as "syrup." Even the most finicky child will like it!
  • Serve a zucchini pancake with a scoop or chili or stew on top.
  • Use a carrot and onion pancake as the base for your favorite chicken or turkey salad.

    Have you ever tried savory pancakes? Would you? What combinations sound good to you?