Keto Spinach Pancakes

Keto Spinach Pancakes
Crispy, golden spinach pancakes turn the boring green vegetable into a delicacy. Serve them with a dollop of Greek yogurt or sour cream. Yum!

  •     16 oz frozen chopped spinach
  •     1/2 onion, finely chopped (4 oz)
  •     1 tablespoon minced garlic
  •     3 large eggs
  •     1 teaspoon Diamond Crystal kosher salt
  •     1/2 teaspoon black pepper
  •     1/4 cup grated Parmesan cheese
  •     1/4 cup almond flour
  •     4 tablespoons olive oil for frying


  1. Preheat your oven to the "keep warm" setting (usually 150-170 degrees F). You will place the cooked pancakes in it to keep them warm while you fry more batches.
  2. Thaw the spinach in the microwave according to the package directions, or in a saucepan over medium heat. Drain well, either by pressing on it in a colander or by placing the spinach inside a clean kitchen towel, and squeezing hard to get rid of as much water as you humanly can.*
  3. Place the spinach, onion, and garlic in a large bowl. Mix with a rubber spatula to combine.
  4. In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture, the parmesan and the almond flour to the spinach mixture, mixing well with a spatula to combine.
  5. Heat the olive oil in a large nonstick skillet over medium heat.
  6. Use a 4-tablespoon scoop to measure out four mounds of the mixture, placing them in the skillet and pressing down gently to flatten. Cook 3-4 minutes on each side, until well-browned and crisp. Briefly drain on paper towels, then place in the oven to keep warm while you cook two more batches. 
This article and recipe adapted from site.

Post a Comment