Spinach Corn Cakes (Croc Cakes) with Tomato Peach Salsa

The other night the girls and I got to have a dinner to ourselves. I started asking the girls what they wanted and my oldest jumped up and said: Croc Cakes, or as I like to call them- Spinach Pancakes.

Luckily I have two girls that have no problem eating their greens or at least their spinach. But a while ago I thought we'd try to find some new ways of adding a little extra mixed with their favorite breakfast food, pancakes.

Oh- and just in case you're wondering where the girls got the name Croc Cakes, the first time we made these last summer, they were involved in our church VBS program named Crocodile Dock hence Crock Cakes.



Spinach Corn Cakes (Croc Cakes)

3/4 cup skim milk
1 egg
1 egg white
2 tbsp canola oil
1/4 cup corn meal
3/4 cup white whole wheat flour
1 tbsp honey
1 tbsp grd flax seeds or wheat germ
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 cups spinach, washed
1 cup reduced fat sour cream
2 cups corn, fresh or frozen- thawed

Mix above pancake batter and set aside.
Puree 2 cups of fresh spinach in food processor or blender with 1 cup sour cream. Process until smooth. Stir batter and spinach puree together and add corn. Carefully combine all ingredients. Heat griddle and pour 1/4 cup for each pancake.


Tomato Peach Salsa

1 medium tomato, diced- peeled if needed
1 peach, peeled and diced
1 tsp honey
1 tsp chili powder
1/2 tsp salt

Toss all ingredients together and serve.