Spinach Pancakes

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  • 16 oz frozen chopped spinach
  • 1 yellow onion finely chopped
  • ¼ cup fresh flat-leaf parsley chopped
  • 3 garlic cloves minced
  • 3 organic eggs
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ¼ cup nutritional yeast
  • 2 tbsp coconut oil or ghee
  • Turn your oven on it’s lowest setting.
  • Thaw spinach by taking out early in the day, in the microwave, or in a saucepan over medium heat. Once spinach has thawed, drain well by pressing the spinach rmly into a colander, the water will drain out. Try to get out as much water out as possible!
  • Place the spinach, onion, parsley and garlic in a large bowl. Mix with your hands to combine.
  • In a small bowl, whisk the eggs for 1-2 minutes, then add salt and pepper. Add the egg mixture and the nutritional yeast to the spinach mixture, mixing well to combine.
  • In a large skillet over medium-high heat, heat the coconut oil or ghee. Once heated through, use a ¼ cup measuring cup to spoon out spinach batter into the pan, pressing down gently to flatten. If your pan is large enough cook 2 at a time, but try not to overcrowd.
  • Cook 3-4 minutes on each side, until well-browned and crisp. Set aside on a paper towel lined plate and place in the oven to keep warm, repeat with the rest of the batter.
This is a refreshing and fun way to get those greens in, because let’s face it, we don’t always feel like a spinach salad. These crispy guys can act as a ‘vehicle’ for so many other things: think hummus, eggs, sliced tomatoes... plenty of possibilities.
Make ahead tip: Prepare the ‘batter’ in advance and keep in the fridge for 2-3 days, then fry up when ready.