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Spinach Pancakes

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10 min

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25 min

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15 min

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2 adults & 2 kids

Turn the traditional breakfast pancakes into a super powered breakfast by adding spinach to it and start the day right with these green goodies. These pancakes are gluten-free and are therefore slightly gooey.

Ingredients:

  • 1 cup spinach

  • 1 1/2 cup almond milk or more

  • 1  2/3 cup old fashioned oats

  • 1 medium banana

  • Avocado oil for frying

  • 1/2 cup coconut cream for serving

  • 1 cup berries for serving

Spinach Pancakes
Directions:

  1. Put spinach, almond milk, oats and banana into a blender and blend into a smooth batter. Add more milk if the batter is too thick.

  2. Heat 1 tbsp in a pan over medium heat.

  3. Once pan is heated, pour about ¼ cup of batter on the pan. Cook for about 2-3 minutes then flip and cook for another 1-2 minutes.

  4. Take the pancake off and add another tbsp of oil and ¼ cup of batter. Cook it as the one before. Repeat until the batter is fully used.

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Notes:

Other great toppings would be peanut butter, almond butter, cinnamon, banana slices or other fruits.

These pancakes are a bit gooey because of the use of oats instead of traditional flour.

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