Green pancakes have become baby girl’s favorite breakfast. I was looking for a way to get more veggies into our diet on the mornings when we weren’t in the mood for a smoothie. These hit the spot, so we share a stack of pancakes almost every morning. Greencakes are so simple to whip up, packed with super clean ingredients, and full of healthy nutrients you can feel GREAT about serving every single day! Wonder how long until my babe figures out that not all pancakes are green….shhhhh, don’t let the secret out!
Ingredients: (makes 1 batch – about 6 small pancakes)
- 1 banana
- 2 eggs
- 1 handful of fresh spinach leaves
- 1/4 cup almond flour (or flour of choice – I’ve also made with oat, coconut, and quinoa flour)
- 2 tablespoons flaxseed
- 1/2 teaspoon cinnamon
- optional: 1-2 scoops collagen peptides, fresh or frozen berries, or even chocolate chips
Blend all ingredients and heat up your large pan. I use my Vitamix to blend, Greenpan’s non-stick pan (the best pans!) and Chosen Food’s coconut or avocado oil spray to ensure there’s no sticking – they come out perfectly that way. Just flip, cook, and top with your favorites – we like grass-fed butter or coconut butter, and sometimes, organic maple syrup for a treat.
One Healthy Breakdown: Hope you and your family enjoys greencakes as much as we do!