Spinach Pancake

VEGETABLE PANCAKE
variation of Mark Bitman's Spinach Pancake

Ingredients

3 cups spinach, chopped and steamed in about 1/2 c water (dice the stems, and reserve the cooking water, which is full of nutrients)
2 cups whole wheat pastry flour
1/4 c chopped onion
1 clove garlic, minced
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1 1/2 to 2 cups plain lowfat yogurt
1 teaspoon sugar
2 egg whites
2 tablespoons olive oil
1 tablespoon olive oil (for pan)

(Sub 3 cups fresh spinach or about 1 package of frozen spinach, thawed and mostly squeezed dry. Or use 1 cup grated carrots, 1 large grated zucchini, or 3 cups steamed and chopped kale.)

Directions

Mix the dry ingredients in a large bowl, then add the yogurt, eggs and olive oil, mixing well. Fold in spinach and the cooking water, plus the garlic and onion.

Batter will be scoopable but not pourable.

Heat griddle or skillet over medium heat. Use a small amount of the reserved tablespoon of olive oil, adding more if necessary later on.

Scoop about 1/4 cup of batter onto griddle or into skillet . As it cooks, spread out the batter into rounds, flipping after a minute or so. Cook until golden brown, about 1 minute.

Breakfast or dinner, for grownups.

NOTE: Try adding beans to above for a complete meal.