Spinach Whole Milk Yogurt Pancakes

I developed this recipe for spinach whole milk yogurt pancakes in high school when I was looking for a short cut for my grandma’s buttermilk pancakes, which require beating the egg whites, which I never seemed to have time to do. I needed something quick, tart, and still fluffy and moist. Yogurt was the perfect substitute. I add spinach for extra nutrients and because green pancakes are a showstopper. I eat these spinach whole milk yogurt pancakes most days of the week!

Sundays in many households means Church; in mine, it meant Pancakes. We didn’t even know boxed pancake mix existed for about ten years. Every Sunday, my brothers and I would wake up our poor dad, who was lucky if he got to sleep in until 8am, to make us pancakes. My mom could get the batter started, but there was just something about the way my dad flipped them, so he was always on duty.

Because this was a weekly ritual, my mom searched out varying recipes, and I don’t just mean chocolate chip vs. blueberry; there were Swedish, German, Dutch, and French variations among our typical American options.

So if there is one thing I’m snooty about, it’s my pancakes. I won’t even order them in a restaurant because they rarely are up to my standards; the toppings should compliment the savory base, never cakey, or dry. I usually stick to French toast. But this recipe for spinach whole milk yogurt pancakes is perfectly moist, flavorful, and filling–everything I look for in a pancake.

Spinach Whole Milk Yogurt Pancakes
Yields 8 pancakes

2 Eggs
1 cup Spinach
½ cup Whole Milk Yogurt
½ cup Flour – start with less and add more as needed
½ teaspoon Salt
½ teaspoon Baking Soda
Sprinkle of Cinnamon

In a blender or small smoothie mixer, whiz up the eggs and spinach until bright green and completely smooth. Pour into a mixing bowl and add the yogurt, salt, and baking soda. Stir well. Add the flour, starting with a quarter cup; it tends to thicken quickly, so take your time. Last, spinkle in the cinnamon. Let the batter sit, while you prep your skillets over medium heat. You will see little bubbles form on the batter, this means it’s ready to cook. I use a ladle to dollop out the batter and to maintain consistent shapes. The pancakes are ready to flip when you see bubbles again. Because these pancakes are slightly tart, I like to top mine with fresh fruit and a drizzle of agave. Today, I made a little blueberry sauce with cinnamon and lemon by stewing down frozen blueberries with water while the pancakes cooked. It made the most amazing thick, purple syrup. Happy eating!