Savory breakfast (for dinner)? You betcha!Posted: October 27, 2011
On the way home from work, I stopped by Wegmans to pick up some spinach for a recipe that I wanted to make for dinner tonight. Wegmans is directly on my way home from work, so it’s pretty convenient to run in- but also pretty dangerous. I never come out with only the things that I intended to buy. There’s always something new that I see that catches my eye.
And today, it was this:
Hooray for (winter) seasonal flavors! Out of this group, I’ve only ever had the Rice Nog- which is outstanding. I had never even seen the So Delicious holiday flavors before- maybe they’re new this year? A warning though- these drinks are all pretty high in calories and the label is a little deceiving, as most list a serving as only 4 oz.
I also saw THIS, but didn’t buy it:
But seriously- doesn’t that just make you a little curious? I want to just open one up and have a sip… just to see what it’s like (don’t worry- I didn’t.).
So, onto the good stuff.
One of the reasons that I love, love, love the blog community so much is all of the ideas that are shared. I have discovered so many genius recipes and tips from these amazing women- and only hope that I am doing my job to put a few out there as well.
I was reading SpaBettie’s blog the other day when she posted the most intriguing recipe that I have come across in a very long time. This girl is seriously my new culinary hero. Every single recipe she posts makes me think “why didn’t I think of that?!” Everything is creative and delicious. But these spinach pancakes- that’s taking things to a whole other level. Now I’m all about pancakes- but I prefer the kind that you can pour syrup on top of or top with nut butter or jelly. But, a savory pancake? Would it really be just as good?
Oh yes. It is. Maybe even better…
As I’ve said many times before- I’m a sweet breakfast person all the way. The only time I ever have anything savory for breakfast is when I eat it for dinner- and I still always have a sweet component tied in. With my dinner tonight, I didn’t even miss the sweet. That is saying A LOT.
I altered SpaBettie’s recipe to make it non-vegan. I’m sure hers is great, but I wanted to experiment a bit.
I mixed up the ingredients and cooked those bad boys on a hot skillet.
And moments later, I had a beautiful little pile of spinach pancakes.
To make my meal complete, I made a vegetable hash and topped it with a fried egg. I topped one of the pancakes with a scrambled egg white and salsa and the other with hummus (like SpaBettie suggested).
And I ate the smallest pancake plain, with nothing on it- and it tasted so good. Now I have two pancakes left, which I might just have to use in place of bread for a sandwich (another brilliant idea!).
I could eat this for dinner every single night and go to bed very happy.
Spinach pancakes (adapted from SpaBettie’s recipe)
1/2 c oat flour
1/2 tsp baking powder
1/2 tsp onion powder
pinch of salt + pepper
2 c fresh spinach leaves
1/2 c liquid egg whites
Combine all dry ingredients in a bowl and mix together well. Place spinach and egg whites in a blender and blend until the spinach is finely chopped up- you will have a nice, thick bright green liquid. Add the liquid to the bowl and whisk for one minute, or until all ingredients are blended together (and there are no lumps). Heat a skillet over medium heat. Drop large spoonfuls of the batter onto the skillet- how much depends on how large you want your pancakes to be. Let pancakes cook until the edges are baked and start to look a little golden brown, then flip over and cook for an additional two minutes.
For dessert, I opened up my new holiday drink:
It was really super sweet- so I mixed it with 4 oz of unsweetened chocolate almond milk and then heated it up. Nothing like a cup of warm hot (mint) chocolate on a cold night!
What’s your favorite savory breakfast dish? Do you have any culinary blog heroes?