Spinach Pancakes

About This Recipe

Start your day by sneaking in some veggies in these spinach pancakes! Made in the blender and ready in 20 minutes for a fun way to add greens! Gluten-free, dairy-free, and vegetarian.

Ingredients

• 1/4 cup almond milk
• 1 medium ripe banana ((100 grams))
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 packed cup spinach ((50 grams))
• 1 heaping cup rolled oats ((110 grams))
• 1/4 cup vanilla protein powder ((25 grams) - see notes if not wanting to use)
• 1 teaspoon baking soda
• pinch salt
• oil or butter, for greasing
• toppings of choice

Instructions

1. Blend ingredients to make the batter. Add all ingredients to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-mix. Let sit for 5 minutes. The batter should be fairly thick.
2. Cook. Heat up a large nonstick skillet or griddle over medium-low heat. Once hot, add cooking fat and let it warm up. Using a 1/4 cup as a scoop, pour batter into your pan, forming equal size pancakes. I get about 8 pancakes. Cook for 2-3 minutes until the sides start to fluff up (there won’t be a lot of bubbles). Flip and cook for another 2-3 minutes until golden brown. You will probably have to cook in batches depending on your pan size.
3. Enjoy! Top with your favorite toppings and enjoy!