Tis the season for some festive breakfast treats!
If you know me at all, you know the green hue in these little pancakes is not food dye… it’s spinach! But trust me, you (or your little ones) won’t taste it at all!
Top 6 Reasons to try these out:
They taste like banana pancakes!
Allergen Friendly (gluten free and free of the top 8 allergens)
Packed with nutrients
Made in the blender in 1-2 minutes
Perfect for all ages, big and small
Great to make ahead and freeze for those busy mornings
Give them a try and let us know what you think!
1 cup old-fashioned oats (gluten-free if needed)
1 cup spinach, packed
1 ripe banana
1 flax egg (1 Tbsp flax meal combined with 3 Tbsp water)
1/2 cup milk of choice, plus extra if batter becomes thick
2 tablespoon oil, coconut or canola
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
In a blender, pulse oats for 15-30 seconds until they are a flour-like consistency.
Add in spinach, banana, egg, milk, oil, cinnamon and vanilla extract and blend on high for 30-60 seconds or until batter is completely smooth and spinach is completely broken down, scraping down sides of blender if needed.
Add in baking powder and salt and blend on low for 20 seconds.
Heat a non-stick pan or pancake griddle over medium to medium-low heat. Spray some Pam or cooking on oil spray and then pour batter onto pan and cook for 2-3 minutes or until tiny bubbles appear on outside of pancake. Flip and cook for an additional 2 minutes. If batter gets too thick, add in a tablespoon at a time of milk and re-blend for a second or 2 until you have the right consistency.
Serve warm with ALL the toppings!
To freeze: Let cool on a rack and then place in freezer in a single layer. Once frozen, remove from freezer, put in a freezer safe storage container and return to freezer. (Pre-freezing prevents them from sticking! You may want to double the recipe if you're planning on freezing.)