This is a great alternative for any carb pancakes recipes.
1 cup skim or fat free milk
1 large egg
1 cup frozen chopped spinach, defrosted and squeezed dry (about 3 to 4 ounces after squeezing)
1/3 cup loosely packed chopped chives
1 cup oatmeal flour
1 teaspoon baking powder
Kosher salt and freshly grated black pepper
1 cup grated sharp or medium Cheddar cheese (fat free)
1 tablespoons olive oil or use 0 cal oil spay
4 poached eggs
2 tablespoons chopped chives
1. Blend the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon kosher salt and a few grinds of black pepper in a blender on medium-high, scraping down sides occasionally, until completely mixed and bright green.
2. Transfer to a bowl and stir in the cheese.
Heat a large nonstick skillet over medium heat and add about 1 teaspoon of oil or use oil spay to the pan.
3. Pour 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook until the top is set and starting to bubble, and the undersides are browned and crisp at the edges, 2 to 3 minutes.
4. Flip with a spatula and cook another 2 minutes on the second side adjusting the heat if the cakes are browning before the cakes fully set.
Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining oil, adding more oil or spray to the skillet as needed, you should have 8 to 10 pancakes.
To serve pancakes, transfer 2 pancakesto each plate, top with a few poached egg and a sprinkling of chives.