These healthy pancakes are not only quick and simple to make, they are packed with nutrition and your kids are guaranteed to gobble them up.
They’re also perfect for St. Patrick’s Day, which is just around the corner. Who wouldn’t want green pancakes for breakfast?
For this recipe you’ll need:
– 2 cups flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 1/2 cups of plant-based milk (I use unsweetened vanilla almond milk as I love the flavour it adds)
– 3 cubes of chopped frozen spinach (frozen bags usually come with easily detachable clumps or cubes of spinach)
– 1 large ripe banana
Steps:
– Mix dry ingredients together in large bowl and set aside
– In a blender mix your plant-based milk with the frozen spinach and banana (note: I like my pancakes quite thin so prefer a runny batter. If you want thicker pancakes, use only 2 1/4 cups of milk)
– Add the well-blended wet ingredients to the dry and stir until fully mixed
– Cook using a non-stick pan on medium heat
– Serve with any pancake toppings you typically enjoy
This recipe yields about 18 medium-sized pancakes (about the width of a regular coffee mug).
When I make a batch, I store some in the freezer, separated by parchment paper, so I can take a couple out as needed for lunches for my soon-to-be toddler who loves them.
Did you try these? Let me know by tagging me on Instagram @coralie_stern or @livelyco_inc.
(This recipe was inspired by and adapted from @maxlamanna on Instagram.)