Spinach Pancakes

Tried a new pancake recipe. And of course, I changed it up a bit!

They were really tasty!

Fresh berries would have been a great addition, but alas…my kids ate them all! Instead, I opted for a drizzle of 100% maple syrup. Yes, they’re green – but you won’t even taste the ‘healthy stuff’ that makes them that way. If you or your kids are veggie challenged, this is a great way to sneak em in! Just tell your kids they’re Hulk pancakes or something – they’ll love that!

Oh and they’re gluten-free (if you’re in to that kind of thing)!

Ingredients

  • 1 ¼ cups old-fashioned oats (or oat flour)
  • 2 TBS ground flaxseed
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 2 TBS coconut sugar
  • ½ tsp ground cinnamon
  • ¾ cup milk (I use unsweetened almond milk)
  • ¼ cup plain Greek yogurt
  • 1 banana
  • 1 cup spinach
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • cooking spray

Instructions

  • Place the oats in your blender (or food processor) and blend until oats become a fine powder and look like flour. (I should have blended mine a bit longer! It might take up to a minute to get it nice and fine. No biggie if you like a little texture.)
  • Remove oats and place into a large mixing bowl.
  • Add flaxseed, baking powder, baking soda, salt, coconut sugar and cinnamon to the oat flour and stir to combine. Set aside.
  • Add milk, Greek yogurt, banana and spinach to your blender.
  • Blend until mixture is combined and smooth.
  • Add vanilla extract and egg and pulse until just combined.
  • Pour wet ingredients into dry ingredients and mix until just combined and lumps are gone.
  • Heat a skillet or large pan to medium heat and spray with cooking spray.
  • Let your batter sit while your pan heats up. This will help your pancakes puff up a bit when they cook.
  • Pour ¼ cup portions of pancake batter onto the griddle about 1-2” apart.
  • Cook on the first side until the edges become firm and the batter begins to bubble slightly (3-5 minutes).
  • Flip and cook on the second side until golden brown (about 3-4 more minutes).
  • Repeat until all the batter has been used!
  • Serve warm with maple syrup, fresh berries or whatever you like on your pancakes.
  • ENJOY!

Makes about 12-15 pancakes. Store leftovers in the fridge.

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