Mar 9

Mar 9 green pancakes

Why, oh why, did this idea not come to me sooner???? I should have taken notes from Dr. Seuss sooner, but I guess I had to be in a festive mood and get inspired to make all things green. 🐸 So thank you, St. Patrick’s Day, for giving me the idea to put spinach in my pancakes! 🍀 Ok, so maybe the idea of spinach pancakes doesn’t actually sound all that appetizing, but, really, you can’t taste the spinach. Like at all. Extra vitamins, extra nutrients, and extra downright goodness packed into a stack of yummy, wholesome pancakes! 😋

And the best part is (you know, aside from being vegan, gluten-free, refined sugar-free, etc.)... Drum Roll, please... These babies are kid tested and approved! There are some foods that just seem to be all together blacklisted by toddlers. Of all the toddler moms I’ve talked to, I’ve never met a momma to a toddler that loves and willingly devours their dark leafy greens. Carrots, peas, zucchini… yes. But dark leafy greens… no. So, it’s always fun for me to come up with new way to get my little one to want to eat her dark leafy greens.

So go get yourself in the spirit of spring and St. Patrick's Day and whip up a batch of Green Pancakes!

  
    Servings
    Prep Time
    Cook Time
    Total Time
  

    1 dozen
    5 mins.
    10 mins.
    15 mins.
  

Ingredients:

1 cup old fashioned rolled oats
½ teaspoon cinnamon
1 teaspoon baking powder
1 ripe banana
1 cup spinach, patted dry
6 mint leaves, optional
½ cup almond milk
1 teaspoon vanilla extract
Olive oil for greasing pan or griddle, unless you use a non-stick pan
Chocolate chips, optional

Directions:

Place oats and cinnamon in blender and blend on high until the oats are ground into a powder.
Add the banana, spinach, and mint leaves and pulse a few times until mashed into the ground oats.
Then add the almond milk and vanilla extract to the blender and pulse just until everything is mixed.
Heat a griddle or a pan over low to medium heat. Lightly grease with olive (if you are not using a non-stick pan).
Using a ladle, spoon pancake batter onto griddle or pan and cook until the face-up side starts to brown and dry up around the edge and the face-down side achieves a golden-brown color. Then flip and continue to cook until the other side is golden-brown (use a spatula to slightly lift to peek).