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Breakfast/brunch

Spinach Pancakes

4.5 (24)
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Spinach Pancakes recipe
photo by:
kraft
My family and I loved this recipe! We are trying some new and healthy alternatives for dinner and this satisfied everyone. Thanks!
posted by
wendsong
on 10/20/2011
time
prep:
10 min
total:
30 min
servings
total:
4 servings, 2 pancakes each
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What You Need

8
 eggs, lightly beaten
1
pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1
small onion, chopped
2
Tbsp. oil
1
pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2
cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

MIX eggs, spinach and onion until well blended.

HEAT oil in large nonstick skillet on medium-high heat. For each pancake, pour 1/4 cup of the egg mixture into skillet; sprinkle with about 1 Tbsp. of the cheese. Cook 2 min. or until golden brown. Turn pancakes; cook until other side is golden brown.

SERVE topped with sour cream.

Kraft Kitchens Tips

Variation
Prepare as directed, omitting the oil and using 2 cups cholesterol-free egg product and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. Spray the skillet with cooking spray before using.
K:43094v0 :62582
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