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Leftover Spinach Pancakes with Berries
Leftover Spinach Pancakes with Berries

Before you jump to Leftover Spinach Pancakes with Berries recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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These changes can be done with all sorts of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. Olive oil also provides vitamin E which is beneficial for your skin, among other things. It could be that you already believe that you eat fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you get these. Organic foods are a great choice and will reduce any possible exposure to deadly pesticides. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier because you will be able to get the fruit when it is the freshest and ripest.

As you can see, it is easy to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to leftover spinach pancakes with berries recipe. You can cook leftover spinach pancakes with berries using 13 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Leftover Spinach Pancakes with Berries:
  1. Take 1.25 cups oat flour
  2. Take 1 teaspoon baking powder
  3. Provide 1/2 teaspoon baking soda
  4. You need 1/2 teaspoon sea salt
  5. Prepare 2 tablespoon sugar
  6. You need 1/2 teaspoon ground cinnamon
  7. Prepare 3/4 cup milk
  8. Use 1/4 cup plain yogurt
  9. Take 3 tablespoon unsweetened applesauce
  10. Prepare 1 cup spinach Boiled
  11. You need 1 teaspoon pure vanilla extract
  12. You need 1 large egg
  13. Prepare 1-2 tablespoon butter for greasing the griddle
Steps to make Leftover Spinach Pancakes with Berries:
  1. Blend the oats in a mixer jar for 30-60 seconds or until oats have become a fine powder and look like flour.
  2. Take this flour in a bowl, Add baking powder, baking soda, salt, sugar and cinnamon to it and stir to combine. Set aside.
  3. Add milk, yogurt, apple sauce and spinach in a mixer jar.
  4. Blend starting on low speed and increasing to high. - Blend until mixture is smooth and homogeneous.
  5. Add vanilla extract and egg and pulse until just combined. - Pour wet ingredients into dry ingredients and mix until just combined.
  6. Grease the griddle with butter. - Carefully add 1 full ladle of pancake batter onto the griddle about 1-2” apart.
  7. Cook on the first side until the edges become firm and the batter begins to bubble slightly (2-3 minutes). - Flip and cook on the second side until golden brown (about 1-3 more minutes).
  8. Repeat until all the batter has been used! - Serve warm with maple syrup!

How to Serve These Spinach Pancakes Classic style - cut into chunks and served with maple syrup and fresh berries Bagel & Hemp Sprinkles - Smear with whole fat cream cheese and sprinkle with hemp seeds (serve whole or in chunks) Fry in batches, keeping the pancakes warm in a low oven while you cook. Whip double cream with icing sugar and vanilla paste until thick. Finish with a scattering of berries and maple syrup. Red velvet pancakes Top with confectioners' sugar, fresh berries or whipped cream. Pancake Parfait In a tall glass or jar, layer pancake slices with whipped cream and fresh berries for a quick and easy pancake parfait.

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