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!
Ingredients
- 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.
Storing Leftovers
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.
- 3 Healthy Lunch Ideas for Adults & Kids That You Haven’t Tried Yet: Get your whole family to eat more fruits and vegetables
Shamrock Spinach Pancakes
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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