I can't compete with this. Seriously. How am I supposed to beat coming home for lunch to a stack of Spinach Pancakes with a Raspberry Pear topping? It can't be done. Unless... no, that doesn't even beat it. These were Spinach Pancakes set two, because we also did St. Patrick's Day Mashed Potato Pancakes. Those were just a different kind of amazing, an amazing with more potatoes, onion, and garlic. I know that sounds like a lopsided kind of amazing, but remember- RASPBERRY PEAR TOPPING. Spinach, in both these recipes, adds more color than flavor. Really you can't taste the spinach at all, just an extra health benefit.
1 1/2 cups soy milk
1/4 cup oil
about 3/4 cup fresh chopped, spinach (see picture below)
2 tbsp sugar
1/2 tsp vanilla extract
1 cup flour
1 tsp baking powder
1/4 tsp salt
I had planned to use a full cup of Spinach, but every time I turned on the food processor Little O got scared and started to cry. I was only able to get about 3/4 of a cup chopped. But feel free to you as much or as little as you want. Here is what mine looked like in a 1/2 cup.
In a bowl combine the soy milk, oil, spinach, sugar and vanilla extract.
Stir in the flour, baking powder and salt.
You know how to cook pancakes, right? But if for some reason you have never made pancakes before...
Heat a skillet to medium high heat. If it is a non-stick pan you don't need to oil it but lightly oil it if you are using a cast iron skillet. I generally use about 1/4 cup of batter for each pancake. Pour some batter into the pan and when bubbles start to form and pop, flip it over. Cook on the opposite side until browned. Remove from the skillet and serve.
You can also put them on a pan in the oven on a low temperature to keep them warm until all the pancakes are cooked.
I make Little O's food to save money and for the benefit for knowing exactly what is in it and how it was prepared. But the last time I made pears for him I steamed them, then didn't have time to puree and freeze them. I just put them in the refrigerator. They turned brown and I felt like it would be better to do something with them other than feed them to the babe.
Raspberry Pear Topping
1/2 cup frozen Raspberries
4 cubes (about 1/3 cup) frozen pear puree
In a small pan heat the raspberries and pear puree on medium heat, stirring occasionally, until warm. Boo-yah.
Spinach Mashed Potato Pancakes
1 1/2 cups spinach (we used fresh baby spinach)
4 Russet Potatoes
1 Onion, diced
1 1/2 t Olive Oil
3-4 Garlic Cloves, minced or pressed
1/2 t salt
1/4 cup Soy milk
2 T vegan butter (Earth Balance)
Get a pot of water and start it to boiling. While that's going, peel or don't peel (whatever your style is) and cut the potatoes into little chunks. Boil 'em for about 15 minutes, until you can poke 'em with a fork no problem. Instead of sitting all lazy-like or checking your e-mail while the potatoes are boiling, chop up that spinach in a food processor until it looks a bit like green confetti. When the potatoes are done, drain the water and mash 'em up your preferred style, we're all about the potato ricer though. It makes mashed potatoes super smooooooth. Add the soy milk and butter until they're a nice creamy, mashed potato dish. Next, stir in the garlic (a garlic press works amazing here), diced onion, and spinach. Now you have a delicious, green mashed potato meal. But, if you want to go the extra step, put your preferred lightly greased pancake pan to med-high heat and lightly flour your hands. Pick up a little ball of mashed potato and press it into a pancake (whatever size you'd like) about 1/4-1/2 inch thick. Plop it on the pan (we did 4 at a time) and cook until browned on one side (about 4 minutes for us) and flip it to brown on the other side. This takes awhile, but it makes a ton. And they're super tasty.