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You are here: Home / Appetizers & Sides / Spinach Potato Pancakes

Spinach Potato Pancakes

May 19, 2020 · by Meg · 22 Comments

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A few weeks ago I stopped by my local grocery store and was hungry (always a mistake, as you know) and found Dr. Praeger’s Spinach Pancakes on sale in the health food section (paleo, gluten free and dairy free). I ate them for an afternoon snack all week and then thought to myself ‘why not make my own?’… This is pretty much the same thought I’ve had with veggie burgers for a long time, but I have yet to whip up a batch of those either! (Hopefully once summer comes).

Either way, the ingredient list is on the box and I knew I could easily figure out how to throw some of these together and then be able to stock pile and eat them whenever I wanted! I used regular white potato, but you could easily use sweet potato, add cheese (if you can tolerate it, or even add some nutritional yeast), omit the onion, add carrots or zucchini, etc. There are a ton of possibilities to mixing it up to suit your taste buds! Either way, these spinach potato pancakes are a winner in my book & I know you will love them too! Kid friendly!

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Spinach Potato Pancakes

Ingredients

  • 1 medium potato, washed, peeled, boiled and chopped
  • 1 medium onion, washed, peeled and chopped
  • 1 cup spinach, washed and chopped
  • 3 tablespoons almond flour
  • 2 eggs
  • 1-2 tablespoons minced garlic
  • salt and pepper to taste
  • coconut oil for frying

Instructions

  1. Peel and boil the potato until soft
  2. Remove potato from heat and allow to cool
  3. Wash, peel and chop onion
  4. Wash and chop spinach
  5. Chop potato
  6. In a small bowl, mix all ingredients until well combined.
  7. Heat frying pan on medium heat, adding enough coconut oil to coat pan
  8. Measure out 1/4 cup of mixture for each pancake (mixture should make 6 small pancakes)
  9. Flatten into a small patty (3 should fit on the pan)
  10. Flip patties when slightly brown on one side (3-4 minutes)
  11. Eat warm or cold as lunch, dinner or a on the go snack!
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http://veggiestaples.com/spinach-potato-pancakes/

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Filed Under: Appetizers & Sides, Breakfast · Tagged: dinner, easy, egg, gluten free, lunch, paleo, pancakes, potato, snack, spinach, vegetarian, yeast free

Comments

  1. Gypsie Mahrou says

    May 21, 2020 at 2:42 pm

    Oooeeeee….and I have all the ingredients. Actually it’s quite like the frittata I use to make until giving up gluten. I’ve got the almond flour now! Thanks Jennifer!

    Reply
  2. Tahnee says

    May 29, 2020 at 11:55 pm

    I found you through Skinny Meg’s post that you wrote for. I’m so excited to peruse your blog and try some of these awesome looking recipes!! 🙂 I loved reading your story; truly inspiring!! 🙂 Thank you for sharing.
    -Tahnee @ laneandalley.blogspot.com

    Reply
  3. Kristin @ FoodFash says

    January 4, 2020 at 5:38 pm

    So happy to have found this recipe/your blog on Pinterest! I love Dr. Praeger’s products and always knew they were too easy not to make on my own, but never took a shot at them. I’m going to give these a try today with a few tweaks, but will be sure to link back to your page. Happy 2015!

    Reply
  4. Larissa says

    January 6, 2020 at 5:26 am

    Well these were pretty tasty. We had them for dinner tonight. My husband put salsa on his and it got us wondering if we should add cilantro next time. Yum! I think it might be pretty tasty with sour cream. Thanks for this recipe.

    Reply
  5. Amber says

    March 13, 2020 at 4:38 am

    Hello! Looks great! How many does this recipe make? 🙂

    Reply
    • Meg says

      March 16, 2020 at 12:40 am

      4-6 depending on the size!! 🙂

      Reply
  6. Liz says

    April 10, 2020 at 12:15 pm

    Hi, I am gluten, dairy and egg intolerant. Is there an alternative I can use instead of egg?? I always struggle for breakfast ideas and these sound fabulous.

    Reply
    • Meg says

      April 11, 2020 at 12:35 am

      Hey Liz! A flax seed egg might work for you! Have you ever heard of those?

      Reply
  7. Sally says

    May 15, 2020 at 4:01 am

    can I freeze these an take them for lunch through the week?

    Reply
    • Meg says

      May 15, 2020 at 11:53 am

      I have never tried freezing them, but I would guess with the egg it would be fine! Let me know if it works (I’ve never had mine last that long, haha)!

      Reply
  8. Jodi Davis says

    November 23, 2020 at 5:32 pm

    These are super tasty, thank you for the recipe. I doubled it and added regular flour and friend in olive oil and added a little cheese. It made quite a bit so, I froze patties to grab out and take to work for a snack, very happy to of found this recipe. I have forwarded page to a few co workers this morning as they tried patty and loved em, woot!

    Reply
    • Meg says

      December 7, 2020 at 3:30 pm

      Awesome, Jodi! Glad you liked them! They are one of my favorites!!

      Reply
  9. Michal says

    December 31, 2020 at 10:51 pm

    Do you think these would work if baked in the oven? I need to stay away from fried foods right now…

    Reply
    • Meg says

      February 28, 2020 at 11:42 pm

      Hi Michal, I haven’t tried them that way, but I would guess they would. I’m just not sure oven temp or baking time, good luck!

      Reply
  10. Maxine says

    June 25, 2020 at 7:59 am

    Hi Meg, years ago I use to purchase spinach patties,they were too greasy,so I came up with my own recipe which is similar to yours, the possibilities are unlimited, instead of spinach I used cauliflower, I rolled the patties in milk and toasted bread crumbs before frying, they were so delicious. I’m always trying new recipes so I’ll be trying your recipe next week.

    Reply
    • Meg says

      June 30, 2020 at 2:02 pm

      awesome! I love the idea of cauliflower! I’ll have to try that one!!

      Reply
  11. Diana Cain says

    July 30, 2020 at 11:12 pm

    These potatoe spinach pancakes was a party in our mouth. Only difference I saute the onions and garlic and used flax seed egg to give it a sweeter taste. It was Amazing!!!!

    Reply
    • Meg says

      September 22, 2020 at 11:59 am

      So glad you liked them! My family and I love them too! Especially my kids!!

      Reply
  12. Mary Belz says

    March 9, 2020 at 12:07 am

    Could I use regular flour if I don’t have almond flour?

    Reply
    • Meg says

      June 3, 2020 at 12:55 pm

      I’ve only made these with almond flour and I don’t know if the consistency would be same - but you could try!

      Reply

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Meet Meg

Hi! My name is Meg, owner and blog writer for Veggie Staples! Thanks for stopping by! I love creating healthy, yummy recipes for everyone to enjoy (meat and non-meat eaters alike)! For more information check out my About Me page. Read More…

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