Recipe: Green Pancakes
Repost: In celebration of St Patrick's Day, fuel with green foods //
Move over green smoothie there's a new green food taking the spotlight. Green pancakes. I often have a green smoothie a day and it usually consists of spinach, banana and almond milk. I thought to myself: "If I use a banana, almond milk and oat flour for my three ingredient pancakes, I can add a handful of spinach with a few other ingredients to make green pancakes." And so I did. I experimented with the ingredients and failed to make a vegan version. The consistency was a bit mushy and I wasn't able to flip them. The second batch I tried includes one egg, which helped to keep it together. I want to share with you my vegetarian green pancakes while I work towards creating a vegan version.
- handful of spinach
- 1 banana
- 1 egg
- 1 tsp of aluminum free baking powder
- 1/2 cup of almond milk (or soy milk)
- 1 cup of almond flour (or oat flour) *add more flour if batter is runny
- pinch of salt
- In a bowl, whisk together the flour, baking powder, egg and salt.
- Place the remaining ingredients in a blender and blend until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Heat a large pan over medium heat and grease with coconut oil or grape seed oil.
- Pour about 2 tablespoon of the pancake mixture onto the pan, cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
- Flip the pancakes and cook for 2 minutes longer.
- Bon Appetit!