Spinach Cakes

Serves 6
Time 30 min
Spinach Cakes

These Ecuadoran-inspired green pancakes flavored with a hint of cilantro are a perfect complement to a savory meal. Inspired by Whole Planet Foundation® microcredit client recipes.

Special Diets:

VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 tablespoonplus 2 teaspoons canola oil, divided
    1/2 mediumsweet onion, chopped
    1 package (10-ounce)frozen chopped spinach, thawed and drained well
    3 tablespoonschopped fresh cilantro
    1 1/4 cupsall-purpose flour
    1 teaspoonbaking powder
    1/2 teaspoonfine sea salt
    3 largeeggs
    1 cuplow-fat (1%) milk

Exclusively for Prime members in select ZIP codes.

Method

In a large skillet, heat 1 tablespoon of the oil over medium-high heat.


Add onion and cook until tender and browned, 5 to 6 minutes.


Stir in spinach and cilantro and remove from heat. Let cool.


In a large bowl, whisk together flour, baking powder and salt.


In a small bowl, whisk together eggs and milk.


Whisk egg mixture into flour mixture until blended.


Stir in cooled spinach mixture just until evenly blended.


In a large skillet, heat 1 teaspoon of the oil over medium-high heat until hot.


Drop pancake batter by scant 1/4 cupfuls and cook until golden on both sides, 1 to 2 minutes per side.


Add more oil and adjust heat as needed. Repeat with remaining ingredients.

Nutritional Info

Serving Size

2 cakes

Calories

200

Total Fat

9g

Saturated Fat

2g

Cholesterol

95mg

Sodium

380mg

Total Carbohydrate

24g

Dietary Fiber

4g

Total Sugars

4g

Protein

9g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.