Spinach Pancakes

Excellent side dish, or as a substitute for pasta under marinara sauce. I love these so much, and so does my son. We have them at least once a week. I frequently substitute other vegetables....shredded carrots, zucchini, broccoli, etc. I also sometimes just put the whole batch in the frying pan, and when it comes time to flip, I will cut it into quarters with my spatula and flip each section individually.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 pancakes

Ingredients

• 2  cups  chopped spinach (or any other very finely chopped vegetable)
• 1⁄2 cup flour
• 1  teaspoon salt
• 2  large eggs
• 2  teaspoons dried basil
•  pepper, to taste
• 1⁄2 teaspoon garlic powder
•  butter or  canola oil (for frying)

Directions

1. Chop vegetables, and place in a large bowl.
2. Add the rest of the ingredients, with the flour going in last.
3. Mix to combine.
4. Heat oil in a skillet over medium heat.
5. Place desired amount in pan for each pancake.
6. Cook each side until golden brown -- time will vary based on size of pancake.
7. Serve hot from the skillet!