Savory Spinach Pancakes

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Up next, I'm certain that everybody needs more easy supper ideas. This one for spinach pancakes makes for a really easy dinner, is a great way to change up breakfast and would be a delicious addition to any brunch. The seasonings in the recipe are completely up to you. I used a tiny bit of garlic powder, dry mustard and some herbs. You could use fresh garlic, different herbs, sauteed or fresh onions. You could also change up the veggies, replacing the spinach with just about any vegetables you like, just be sure they are finely chopped so they are well-distributed through the batter. The soy cheese is optional, but it really improves the flavor and texture. I've made these lots of times, but they turned out best with the addition of the cheese. There are lots of options. 

Savory Spinach Pancakes
3/4 cups white flour
3/4 cups wheat flour
1 tbsp baking powder
1 tbsp nutritional yeast
1 tsp salt
1 tsp chives
1 tsp parsley
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 cup shredded soy cheese
3/4 cup chopped, frozen spinach, thawed
1/2 cup whipped silken tofu or plain soy yogurt
1 1/2 cup plain non-dairy milk

Mix the dry ingredients together in a medium sized bowl.  Grate the cheese into the flour mixture and toss with a fork, so the shreds don't stick together. In a separate bowl, whisk together the spinach, tofu and "milk." Add the wet ingredients to the dry and mix with a fork. Do not over mix the batter. Allow the batter to stand a few minutes, before cooking on a griddle over medium heat. Serve as a side with soup or use them in place of bread for a sandwich.