Savory Spinach and Parmesan Pancakes

Spinach + Parmesan Pancakes

makes 6-8 pancakes


  • 2 medium zucchinis, grated
  • 3-4 handfuls baby spinach, chopped
  • 1/2 cup parmesan cheese, crumbled
  • 1/4 cup minced fresh herbs; I love basil + oregano
  • 3 large eggs, lightly beaten
  • 2 TB yellow onion, minced
  • 2 cloves garlic, minced
  • 1/3 cup cassava or coconut flour
  • 1/2 tsp baking powder
  • Salt + black pepper, to taste
  • Avocado oil, for pan-frying


  1. Place the grated zucchini in a colander + sprinkle it with salt t0 bring the excess water out- let it sit for 15 minutes.  Then, pat it between paper towels.
  2. In a large bowl, combine the zucchini, spinach, parmesan, herbs, eggs, onion, + garlic. Stir to mix well. Then, pour in the flour and baking powder- mix well.
  3. Heat avocado oil for 30 seconds over medium-high heat for 30 seconds + swirl around the skillet. Using a measuring cup- place 1/8 cup of mixture per pancake. Let it sit + heat for 1 minute, then use the bottom of the cup to flatten it. Pan-fry for 3 minutes per side.
  4. Depending on the size of your skillet, you may need to repeat.
  5. Serve with pan-sauteed tomatoes + a tasty garlic aioli or marinara sauce.

Potato Pancakes with Sriracha-Spiced Syrup


This chick loves to go to breakfast. I would say that it’s such an obsession of mine that when Friday rolls around…I am already anxiously anticipating getting up, snagging my Saturday Starbucks + heading out in search of sustenance in the city with a HUGE smile on my face!

Alas, sometimes you need to just make it yourself when you have a hankering for something specific, so I reached deep down to create some “spiced up” stuff to give me those weekend breakfast giggles:) And….drum roll please…here are some yum-tastic potato pancakes taken to the next level with Sriracha-spiced syrup…Make em’, plate em’, then – EAT THEM UP!

Simple Potato Pancakes with Sriracha-Spiced Syrup

makes 6 pancakes

  • 1/2 LB red, purple, or sweet potato – shredded
  • 1/4 cup yellow onion, chopped
  • 1 pasture-raised organic egg or flax egg (1 TB flax meal mixed with 2 1/2 TB warm water)
  • 2 tsp fresh thyme, chopped
  • 1/4 tsp Himalayan Crystal salt
  • dash of black pepper
  • 1/2 cup Grade A maple syrup
  • 2 TB Sriracha sauce
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 garlic clove, minced

To Make:

  1. Using a grater, shred the potato in a bowl. Mix with the onion, egg, thyme, salt, + pepper – stir to combine.
  2. Form 6 pancakes and place them on a plate.
  3. Place a large skillet on the stove and place 1 TB coconut or hemp oil in it – let it sit over medium heat for 30 seconds.
  4. Add the pancakes into the skillet and cook until lightly browned on both sides- roughly 3-4 minutes/side. once completed, place them on a paper towel-lined plate to soak up any excess cooking oil.
  5. Meanwhile, mix the maple syrup through garlic together in a small bowl- refrigerate until serving the pancakes.
  6. Serve 2 pancakes with mixed greens + 1 TB syrup drizzled on top. For some healthy fat, sprinkle with 1 TB hemp hearts.