Green spinach and oats pancakes are now my go-to breakfast, especially when I don’t feel like having eggs in the morning. It’s a great way of incorporating a green leaf vegetable in your meals and it’s very simple to make. This delicious recipe also makes a great brunch to fuel your body for most of the day and works well with savoury or sweet toppings.
- 1 ripe large banana
- 4 tbsp honey
- 8 tbsp rolled oats
- 1 tsp cinnamon
- 1 egg
- 33g or a handful of spinach
- 60 ml of almond milk
- 1 tbsp olive oil for the pan
- Apart from the olive oil, place all ingredients in a blender and blend unto smooth.
- Heat some olive oil in a frying pan on medium heat and use approx. 1-2 tbsp of batter for each pancake.
- Fry the pancakes for 1-2 minutes and flip the pancake on the other side to cook until golden brown. Repeat this step until all the batter is used up. Use more olive oil when needed Tip: When the pancakes start bubbling a bit, this will be another indication to start flipping.
- Serve the pancakes warm with honey, sweet cinnamon and strawberries.
- To ensure your pancake mixture has a thick consistency, add more oats if needed. * If your mixture is too runny, your pancake will unlikely hold together.
- This pancake recipe can be served with sweet or savoury toppings. For sweet toppings, try mixed berries, honey, syrup and a sprinkle of sweet cinnamon, For savoury toppings, try smoked salmon, soft cheese or eggs, avocados and a chilli sauce.
- Honey: Add more honey if you would like your pancakes sweeter. Any granulated sugar works perfectly here.
- Almond Milk: Substitute for your favourite milk.
Nutrition InformationYield 1 Serving Size 1
Amount Per Serving Calories 749Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 186mgSodium 104mgCarbohydrates 134gFiber 10gSugar 88gProtein 15g
This may slightly differ depending on where you buy your ingredients. Nutritional information is based on 1 pancake. This recipe yields 4 pancakes.