Name: Spinach Oat Flour Pancakes
Yield: 3-4 people
Ingredients: 2 cups fresh spinach, chopped; 1 cup oat flour; 1 cup skyr (Icelandic yogurt); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 eggs; 1 tablespoon olive oil

Recipe Title: Spinach Oat Flour Pancakes

Brief Description: These savory pancakes are a perfect low-carb and high-protein breakfast option, combining the goodness of spinach and oat flour.

Servings: 3-4 people
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

Instructions:

1. In a large mixing bowl, combine the chopped spinach, oat flour, skyr, salt, and pepper. Mix well until all the ingredients are incorporated.

2. In a separate bowl, whisk the eggs and then add them to the spinach mixture. Stir until everything is combined into a thick batter.

3. Heat olive oil in a non-stick skillet over medium heat.

4. Once the skillet is hot, spoon the batter onto the skillet to form pancakes of your desired size.

5. Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and cooked through.

6. Repeat the process with the remaining batter, adding more olive oil to the skillet as needed.

7. Once all the pancakes are cooked, serve them hot with a dollop of skyr on top or your favorite low-carb sauce.

Special Tips or Variations:

- You can add grated cheese or diced vegetables to the batter for extra flavor and nutrients.

- These pancakes can be made in advance and stored in the fridge for a few days. Just reheat them in a toaster or microwave before serving.

Maison Foodie

Spinach Oat Flour Pancakes

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