Asparagus Spinach "Pancakes"

Yep, these are amazing...
Crazy light and yummy and super versatile, as you can enjoy them for breakfast, brunch, a snack or a few as a meal with yummy melted cheddar, fresh salsa and a dollop of fat free sour cream on top. I have been known to roll one up and eat it while
taking a bubble bath and reading a magazine.

Don't judge my bathing treat until you try them for yourself - you might just find yourself in the bath with the latest copy of People in one in hand and a "pancake" in the other someday. I'm just sayin'...

1 cup 1% milk
3 eggs
1/3 cup light sour cream
2 cups fresh spinach (minced in food processor and squeezed to remove water)
1/2 cup fresh asparagus (minced in food processor and squeezed to remove water)
3 Tbsp freshly grated Parmesan cheese
1/2 tsp. kosher salt
1/2 cup all-purpose flour
1/2 cup extra-virgin olive oil

In a large bowl, whisk together the milk and eggs. Stir in the sour cream, processed and squeezed spinach and asparagus, the Parmesan and salt. Add the flour and mix until well combined.

In a large skillet, over medium heat, heat up half of the olive oil. Make pancakes (3-4) in skillet, using a small 2 ounce ladle for each one. Cook until golden brown and slightly puffed, 2 to 3 minutes per side. Lay cooked pancakes in a single layer onto a paper towel on a plate to absorb excess oil. Cover pancakes with another paper towel and continue making more, working in batches, adding oil as necessary and repeating the layering process with the paper towels. Once all batter has been used up, you have a nice mass of yummy asparagus spinach pancakes to enjoy!

I stack mine in half dozen amounts, separated by small squares of wax paper. I place the stacks in Ziploc quart size freezer bags to pull out and use whenever I like. Super yummy and convenient!

{I LOVE a few of these on my Ignite 15 "free days" 7 & 15 for breakfast with melted cheese, sour cream and fresh salsa on top!}