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 of 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 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 another indication to start flipping.
- Serve with any fruit and sauce of choice.
I garnished mine with honey, cinnamon and strawberries.
If you use my recipe, tag me on Instagram or Twitter, as I would love to see your pictures.
For further assistance making this recipe, comment below or contact me via email. Enjoy!
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.