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Corn and Spinach Pancakes Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Number of Servings: 4

Serving Size: about 4 pancakes



½ cup whole-wheat flour
1 cup fat-free (skim) milk
2 Tbsp vegetable oil
2 large eggs
1 cup frozen chopped spinach, thawed and drained
1 cup frozen whole corn kernels, thawed
¼ tsp ground black pepper
Nonstick cooking spray




1. Measure flour into a large mixing bowl. 

2. In a smaller bowl, combine milk, oil, and eggs, and mix well. Add milk mixture to flour, and mix until smooth. 

3. Add spinach, corn, and pepper to mixture, and stir well. 

4. Heat a large nonstick sauté pan or griddle. Spray lightly with cooking spray. 

5. Spoon batter ¼ cup at a time onto the pan. Cook each pancake for 2–3 minutes, or until the bottom holds together and is golden brown. Carefully flip and cook the second side for an additional 1–2 minutes. (Recipe makes about 16–18 pancakes.) 

6. Serve immediately. 



Nutrition Facts
Calories 227 
Total fat | 10 g 
Saturated fat |  2 g 
Cholesterol  | 107 mg 
Sodium | 128 mg 
Total fiber | 4 g 
Protein | 11 g 
Carbohydrates | 27 g 
Potassium | 391 mg 
Vitamin A | 110% 
Vitamin C | 30% 
Calcium | 15% 
Iron | 15% 


Percent Daily Values are based on a 2,000 calorie diet.  
Recipe Source: Deliciously Healthy Family Meals, National Heart, Lung and Blood Institute