Spinach and Corn Pancakes

Vegetables in a pancake? serve this fun side dish with most chicken, meat, or fish dishes

½ C whole-wheat flour
1 C fat-free (skim) milk
2 Tbsp vegetable oil
2 large eggs
1 C frozen chopped spinach, thawed and drained
1 C frozen whole corn kernels, thawed
¼ tsp ground black pepper
Nonstick cooking spray


1. Measure flour into a large mixing bowl.
2. In a smaller bowl, combine milk, oil, and eggs, and mix well. Add milk mixture to flour, and mix until smooth.
3. Add spinach, corn, and pepper to mixture, and stir well.
4. Heat a large nonstick sauté pan or griddle. Spray lightly with cooking spray.
5. Spoon batter ¼ cup at a time onto the pan. Cook each pancake for 2–3 minutes, or until the bottom holds
together and is golden brown. Carefully flip and cook the second side for an additional 1–2 minutes. (Recipe makes about 16–18 pancakes.)
6. Serve immediately.