Spinach Pancakes
Start your day with these Spinach and Oat Pancakes. Hearty, colorful, and paired with your favorite toppings they make a wholesome and flavorful breakfast worth waking up for.
Ingredients
- 1 cup oats 100 g
- 1 cup spinach 60 g
- 2 teaspoon baking powder
- 2 tablespoon sugar
- 1 cup dairy-free milk
- 2 tablespoon coconut oil
- 1 dash vanilla
- 1 pinch salt
Instructions
- Add all of the ingredients to a blender and blend until smooth.
- Grease a pan with coconut oil and add ¼ cup of batter to the pan for each pancake.
- Cook for 3-4 minutes on each side on low heat, then flip and cook on the other side. You will get about 7 pancakes with this recipe.
- Top the pancakes with coconut yogurt, fresh fruit, granola, or whatever other toppings you like!
Notes
- Blend well: If you have a high speed blender, use it. If not, blend until the spinach is completely broken down and you’ve got a smooth batter.
- Frozen spinach: If you can’t find fresh spinach you can use frozen spinach that’s been thawed. Squeeze as much water out of the frozen spinach that you can.
- Let the oil heat up: Don’t pour the pancake batter into the pan until the coconut oil is hot. This will ensure the pancakes don’t soak up too much oil.
- Unflavored coconut oil: If you are worried your pancakes may have a slight coconut flavor pick up a jar of unflavored coconut oil.
- Don’t flip too soon: Everyone may be waiting patiently at the kitchen table but flipping the pancakes before they've had a chance to form their shape will result is them falling apart.
Nutrition
Calories: 375kcalCarbohydrates: 45gProtein: 9gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 517mgPotassium: 398mgFiber: 5gSugar: 15gVitamin A: 1870IUVitamin C: 13mgCalcium: 436mgIron: 3mg
Tried this recipe?Let us know how it was!