Spinach Pancake Recipe Keto Low-Carb Style

A Delicious Meal Is Easy and Guilt-Free.

Spinach pancake recipe in low-carb Keto style is one of the best way to have a super healthy meal with tons of fiber.

Total Time: 21-23 Minutes
Prep Time: 5 Minutes  
Active Cook Time: 16-18 Minutes  
Serving: 2-3

This is a spin off of my regular spinach pancakes that I created many years ago.  And it has been loved and enjoyed by my in-law.  I do not have the sweet tooth like many other people.  But I do love anything with carbs.  If you learned about my keto diet journey, you know that I try my best to replace regular carbs with something else.

The Easiest Way to Wring Out Spinach Liquid

For many years, I tried and followed many different methods to wring out all the extra liquid out of a box of thawed frozen spinach.  There is one thing that I dislike is to use a kitchen towel.  First of all, the stain on the towel from the spinach is hard to clean up.  It is like grass stain.  Besides, using a towel sounds disgusting to begin with.  

I used a colander a few times in the past, which was used for straining a pot of spaghetti.  But I lost quite a bit of spinach.

I finally invented this method just by risking it one time and thought, "Well, if I don't try it, I will never know."  I was shocked by the result.  It was super awesome.

All you need to do is to keep the thawed vegetables in the original package.  During the thawing process, the box got softened because of the moisture.  So, it is very flexible.  So, open the lid and press both sides together diagonally and squeeze out all the liquid.  The reason why the box needs to be folded diagonally because it will automatically create an outlet where all the liquid pours out of the box easily.  Now, you can skip cleaning a towel, a colander or whatever dish you need to do for this process.  As soon as the vegetables are out, discard the box.  Super easy!!!

CHEF NOTES

Almond flour is grounded nuts.  As you know, when you toast nuts, they are easily burn if you don't pay close attention.  Therefore, making this spinach pancake recipe must stick with medium heat and a lot of patience.  Otherwise, you need to start all over again.

Some may ask if coconut flour is a good alternative.  I personally would stay away from it because the coconut scent would be too strong for this savory recipe.  But feel free to give it a try.  It may be acceptable to you.

Yes, you can double or triple this spinach pancake recipe.  If you choose to do so, you will cook the pancakes in separate batches.  Cover the cooked pancakes with a tented foil to keep them warm while you are finishing the rest of them.

Spinach Pancake Recipe and Directions

Ingredients
1 Box (10 oz) Frozen Spinach (thawed and squeeze out the excess liquid)
2 Eggs (beaten)
1/4 cup Heavy Cream or Unsweetened Almond Milk
1/2 cup Almond Flour
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 cup Extra Virgin Olive Oil (divided)
Salt and pepper to taste

Directions

1. In a mixing bowl, combine eggs, heavy cream spinach, salt and pepper together.
2. Stir in garlic powder, onion powder and almond flour.
3. Preheat a skillet with half of the extra virgin olive oil at medium heat.
4. Measure 1/3 cup of pancake mixture for each pancake and add into skillet; flat it out to about 1/4” thick.
5. Cook about 5 minutes and use a fish spatula to turn pancakes over and cook for another 3 minutes (you may need to turn down the heat a little bit more after turning the pancakes over.)
6. Transfer cooked pancakes into a serving plate and repeat the last few steps with the rest of the oil until all pancake mixture is cooked.
7. Makes about 6 pancakes and enjoy immediately.

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Spinach Pancake Recipe Steps with Photos

A box of thawed frozen spinach, open the lid of the box and fold the box into halves diagonally.

Squeeze it hard and drip the liquid out of the box. See how clear the liquid is. There is barely spinach wasted and no kitchen towel is needed.

Spinach is dry and ready. No extra dish or towel to wash. Put spinach aside and discard the box.

2 eggs (beaten)

Stir in 1/4 cup Heavy Cream or Unsweetened Almond Milk.

Stir in spinach.

Stir in spices and seasonings.

Stir in 1/2 cup Almond Flour.

Spinach pancake batter is ready. You will need 1/3 cup of batter for each pancake.

Flatten each pancake to about 1/4" thick and cook in medium heat for 5 minutes.

Turn pancakes over and cook for another 3 minutes.

Transfer pancakes to a serving plate and continue to cook the rest of the batter. Makes about 6 pancakes. Enjoy immediately!

Serve This With: 

• No Mess No Fuss Oven Baked Bacon

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