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