Spinach Pancakes

Serves 2 to 4


2 lbs of fresh spinach

12 egg whites

1 cup mozzarella cheese, fat-free, shredded

1 small onion, finely chopped

1 bunch of fresh parsley, chopped

1/2 cup of Greek yogurt 1/2 cup of salsa olive oil salt and pepper


Steam the spinach for 1 minute and let cool.

Heat 2 tbsp of the olive oil in a nonstick skillet. Saute the onion.

Mix the spinach, onion, parsley, egg whites, and cheese in a large bowl.

Add salt and pepper to taste.

Coat the skillet with a thin layer of olive oil to prevent the pancakes from sticking.

Reheat the skillet.

With a tablespoon, ladle out pancake-size portions into the skillet.

Cook the pancakes on both sides.

When the pancakes are ready, put them on a plate.

Top each one with 1 tsp of Greek yogurt and 1 tsp of salsa.

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