These savory Shamrock Spinach Pancakes are a fun way to celebrate St. Patrick’s Day! Made with frozen spinach and parmesan cheese, they are so easy to make and are only 64 calories and 3 grams of carbs per serving.
I love celebrating St. Patrick’s Day! What’s there not to love about four-leaf clovers and pots of gold hiding at the end of rainbows? At my house, we’ve started a tradition of making Shamrock Spinach Pancakes and it’s a great recipe that everyone in the family will love!
Most people think of pancakes as sugar-loaded carb-heavy breakfasts. It’s a common weekend brunch indulgence, but have you ever had a savory pancake? This recipe is loaded with protein, low calorie, and low carb. You can enjoy these for breakfast, lunch, or even as a snack!
Why this Recipe Works
- It’s a fun way to get your kids to eat spinach! (And adults too!)
- Spinach is loaded with vitamins and high in fiber. So you can feel good about eating these savory spinach pancakes.
- With only 6 ingredients, you can create these pancakes in no time! Just mix, cook, and serve!
- It’s a super healthy protein-packed quick meal idea for breakfast, lunch, or even snacks!
- Frozen Spinach: Be sure to squeeze out as much water as possible to avoid a watery batter.
- Eggs: Act as a binder and add protein.
- Almond Flour: You can use any type of flour here, but if you are looking for a gluten-free option, almond flour works great.
- Parmesan Cheese: Gives these pancakes a savory flavor and added protein.
- Spices: Minced garlic and paprika give these pancakes great flavor!
How to Make Shamrock Spinach Pancakes
- Allow spinach to thaw. You can do this by leaving it in the fridge overnight or defrost in the microwave for 1-2 minutes. Line a colander with paper towels and allow the water to drain. Using the paper towels, wrap around the spinach and squeeze as much water as possible.
- Mix your flour, paprika, salt, and pepper together in a small bowl and set aside.
- In a large bowl, mix the remaining ingredients and then add your spices to mix thoroughly.
- Heat a lightly greased pan over medium heat. Using a spoon, add three equal dollops to create the leaves of a clover. Then add one more dollop to create a stem. (Or just make regular circle pancakes!)
- Cook each side for about 1 minute or until it starts to get slightly golden brown around the edges.
These spinach pancakes are a great make-ahead meal! Stack up your pancakes and then store them in an air-tight container in the fridge for up to 5 days.
Spinach pancakes can also be frozen for up to 3 months. I recommend partially freezing them separately first and then storing them in a freezer bag. To do this, lay out the pancakes on a baking sheet and place them in the freezer for 15 minutes. Then you can stack them together in a freezer bag. This will prevent them from sticking so you can just grab a few at a time. Thaw pancakes before reheating.
To reheat, microwave spinach pancakes for 45 seconds at a time until warmed through. Or, you can use a toaster oven to add a little crispy texture.
Watch the Recipe Here
More Healthy Breakfast Inspiration
- Veggie Egg Muffins: The perfect grab-and-go breakfast!
- 5 Must Have Breakfasts for All Day Energy: Check out my healthy tips for busy mornings.
- Raspberry Yogurt Breakfast Cookies: A healthy cookie great for breakfasts or snacks.
These savory Shamrock Spinach Pancakes are a fun way to celebrate St. Patrick's Day! Made with frozen spinach and parmesan cheese, they are so easy to make and are only 50 calories and 2 grams of carbs per serving.
- 10 oz frozen spinach thawed and squeezed of excess water
- 2 large eggs
- 4 tbsp almond flour
- 1/4 cup parmeseam cheese
- 1/2 tsp paprika
- 1 tbsp garlic, minced
- 1 pinch salt
- 1 pinch pepper
Combine almond flour, salt, pepper, and parika in small bowl and set aside.
In a large bowl, mix spinach, eggs, parmesan cheese, and garlic.
Add flour and spice mix to the spinach mixutre and mix well to combine.
Heat a lightly greased skillet over medium heat.
To make Shamrock Pancakes: Use a spoon and place 3 dollops together to create a clover shape. Add another dollop to create a stem. Cook for 1 minute and then flip. Cook the other side for another minute or until golden brown.
For regular pancakes: Add about a 1/4 cup of the spinach mixture to the pan and use a spoon to flatten out into a pancake shape. Cook for about 1 minute and then flip. Cook on the other side until golden brown.
Be sure to thaw and drain spinach completely before making the pancake mixture. To do this, use the microwave to defrost for 1-2 minutes. Line a colander with paper towels and allow to drain for a few minutes. Use the paper towels to help squeeze as much water out as possible.
Almond flour is used in this recipe, but you can use any flour you have.