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)!


  • 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


  • 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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Salad Dressing with your Pancakes?

Alright, these are the two recipes that people are asking me about lately, so I wanted to get them both here for you. I wouldn’t necessarily recommend pairing them together…but that’s up to you. 🙂

protein_pancakesThese protein pancakes are my new love. They are so tasty, and filling and adaptable. You could even make a savory pancake with the right ingredients and toppings. The recipe below is the basic recipe I’ve been using, but play around with it and let me know if you come up with some good combinations!



Protein Pancakes (Sound weird, taste delicious)
Makes 1-2 servings (depends on how hungry you are and IF you like sharing)
1/2 C. Oats (regular or quick)
1/2 C. egg substitute (or 2 eggs)
1/2 C. cottage cheese (stay with me)
1/2 t. baking powder

Instructions: Add all of the ingredients to a  food processor or blender. Blend until completely combined and smooth. Let sit for about 5 minutes. Meanwhile, heat a large skillet to medium heat. Add batter to the pan (you should get 4-5 regular-sized pancakes). Cook until bubbles form. Flip and cook and 2-3 minutes until done. Serve with fruit, berries, real maple syrup, low-sugar preserves, etc.

Nutritional facts: 297 calories & 32 grams of protein (if you eat them all yourself).



Ideas: Shred some apple into the mixture before blending and sprinkle in some cinnamon. Yum! Add some berries to the mix, it’ll be pretty and tasty (or pretty tasty)! Chia seeds would be an excellent, nutritious add-in! How about some different extracts: vanilla, almond, lemon, cherry, etc. You could even add in some natural almond/peanut butter, sprinkle a little shaved dark chocolate on top! Oh BOY the possibilities are endless! And I’m getting hungry just thinking about it!


Ok, on to the Salad dressing. I have found that when I make my own salad dressing, there is a very basic formula that seems to work well for every time. You could make multiply this recipe and store extra servings in the fridge for the week, but I have found that it’s so quick and easy to do, that I just make it as needed. 🙂

Basic Salad Dressing Formula  sunny_salad

1 T. acid + 2 t. oil +  1/2 t. thickener + seasonings = Yum!

Acids: vinegar, citrus juices

Oil: I really only use extra virgin olive oil for my dressings, but you could probably play around with that a bit.

Thickeners: Dijon mustard, honey, greek yogurt, etc.

Seasonings: ALWAYS salt & pepper (they make the world go ’round!), often minced garlic, oregano, basil, (whatever you like)…


Balsamic Vinaigrette

1 T. Balsamic vinegar, 2 t. olive oil, 1/2 t. Dijon mustard, 1 clove minced garlic, S & P

Greek Dressing


1 T. lemon juice, 2 t. olive oil, 1/2-1 t. greek yogurt, 1/2 t. juice from beets (pretty), 1/2 Stevia packet (or honey), 1 minced garlic clove, salt, pepper and dash of oregano

Honey Lime Dressing

* Good for a Tex/Mex salad!

1 T. lime juice, 2 t. olive oil, 1/2 t. honey, 1 clove minced garlic, salt, pepper, dash of cayenne (BAM!)

Similar to the pancake recipe above, there is a lot of room for experimentation here. Have fun and know you are saving a TON of cash and a zillion calories by making your own! Plus…it’s FUN! 😀

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