Banana & Spinach Pancakes

Spinach packs a nutrient-dense punch to these pancakes

Ingredients:

4 eggs

2 ripe bananas, peeled

½ cup milk

2 cups fresh or frozen spinach, thawed

1 cup old-fashioned rolled oats OR flour

½ cup unsweetened coconut flakes (optional)

15 fresh mint leaves (optional)

2 tsp. baking powder

Pinch of salt

Cooking oil or butter

 

Optional garnishes: Maple syrup, honey, berries, chopped nuts or seeds

Equipment:

Small bowl
Blender
Large bowl
Cooktop
Frying pan
Spatula

Ingredients:

4 eggs

2 ripe bananas, peeled

½ cup milk

2 cups fresh or frozen spinach, thawed

1 cup old-fashioned rolled oats OR flour

½ cup unsweetened coconut flakes (optional)

15 fresh mint leaves (optional)

2 tsp. baking powder

Pinch of salt

Cooking oil or butter

 

Optional garnishes: Maple syrup, honey, berries, chopped nuts or seeds

Equipment:

Small bowl
Blender
Large bowl
Cooktop
Frying pan
Spatula

Directions:

  1. Crack the eggs into a small bowl or container, checking for any pieces of eggshell.
  2. Add the eggs, peeled bananas, milk, and spinach to a blender. Make sure the lid is secure and blend until well combined.
  3. Add the rolled oats, coconut flakes, baking powder and salt to the blender. Make sure the lid is secure and blend again until completely smooth.
  4. Transfer the batter to a bowl and let rest for 5 minutes.
  5. Heat a little oil in a frying pan on a medium-high heat.
  6. Give the batter a stir and then measure ¼ cup per pancake into the pan. Cook multiple pancakes in the pan at a time if there is room.
  7. Cook each pancake for about 1-2 minutes or until the entire surface is covered with small bubbles. Then carefully flip each pancake with a spatula and cook the other side for about another minute or until golden.
  8. Transfer the cooked pancakes to a plate and repeat with the rest of the batter, adjusting the heat if the pancakes are starting to burn.
  9. Serve with your favorite toppings.

Adapted from Edible Communities