I remember coming across this recipe a while ago on YemSmoothies instagram (check her page out for plenty of vegan and smoothie recipes) and thought that I should give this a try. This is such a great way of incorporating a vegetable in your pancakes that tastes delicious and is healthier than your typical American pancakes.
Green pancakes are now my go to breakfast, especially when I don’t feel like having eggs in the morning. This is such a simple recipe and I think it’s also a perfect brunch to fuel your body for most of the day.
Yields 3-4 pancakes | Cooking time: Approx. 10 minutes
- 1 ripe banana
- 4 tbsp Honey
- 8 tbsp whole rain Rolled Oats
- 1 tsp Cinnamon
- 1 egg
- handful of spinach
- 60 ml almond milk
- 1 tsp coconut oil for the pan
- 2 tbsp stevia (optional)
- Apart from the coconut oil, place all ingredients in a blender and blend. * Stevia is optional to add if you would like your pancakes to be more sweeter.
- To ensure your pancake mixture has a thick consistency, add more oats if needed. * If your mixture is too soggy, your pancake will unlikely hold together.
- Grease a non-stick pan with coconut oil or any oil of your choice.
- Heat your pan to medium heat, pour mixture evenly on the pan and flip the pancakes onto the other side once it’s brown & cooked. * Tip: When the pancakes start bubbling a bit, this will be a another indication to start flipping.
- Serve with any fruit and sauce of choice.
I garnished mine with honey, cinnamon and strawberries.
For further assistance making this recipe, do not hesitate to comment below or contact me via email. Enjoy!
Nutritional Info (Per pancake): 151.7 Calories | 4 g Protein | 27.6 g Carbs | 3.3 g Fat * This may slightly differ depending on where you buy your ingredients from and if you add more oats to your pancake mix.