Try our Spinach Pancakes recipe for a new taste sensation that may just become a breakfast time staple. Spinach Pancakes contain a tasty blend of eggs, spinach, feta cheese and chopped onion in every bite. Heck, you can even enjoy Spinach Pancakes in the evening, too! We won't try to stop you.
What You Need
Original recipe yields 4 servings
8 egg s, 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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.