Spinach Pancakes
The calcium, proteins and vitamins that are present in spinach is a great source of strength for the bones and muscle development in kids.
Ingredients
- 1 cup Oats (use gluten-free oats if needed)
- 1 cup Spinach
- 1 Ripe Banana
- 1 Egg (¼ cup Buttermilk will work for vegetarians)
- 2 tbsp Oil coconut or olive
- ½ cup Milk of choice regular, coconut, almond, hemp, etc
- 1 tsp Cinnamon powder
- 1 tsp Vanilla extract (optional)
- 1 tsp Baking powder
- ¼ tsp Salt
Instructions
- In a blender, add the oats and blend on medium speed for 30 seconds or until oats are a chunky flour consistency. You will blend them all the way up in the next step, so the oats don’t have to be perfectly even right now.
- Add in the spinach, banana, egg (or buttermilk), milk, oil, cinnamon and vanilla extract and blend on high for 30-60 seconds or until batter is completely smooth and the spinach is completely broken down, scraping down the sides of the blender if needed.
- Add in the 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. Pour ¼ cup of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the 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 until you have the right consistency.
- Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
Notes
Self Life/ Storage: Store any extra pancakes in the fridge for 1 week or in the freezer for up to 2 months. To re-heat, simply place the frozen pancake in the microwave for 30 seconds or pop them straight into the toaster.
