Spinach Pancakes
Spinach Pancakes are a fluffy and delicious way to sneak more greens into your morning! They're perfect for St. Patrick's Day or any time you have extra spinach to use up.
Ingredients
- 2 large eggs
- 1 ripe banana
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 cup fresh baby spinach (, tightly packed)
- ¼ cup milk of choice
- 1½ cups old fashioned rolled oats
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
Directions
- 1
In a high-speed blender, combine the eggs, banana, maple syrup, oil, vanilla extract, spinach, and milk. Secure the lid and blend until smooth, with no spinach pieces visible.
- 2
Add in the rolled oats, baking powder, and salt and blend again until the batter looks smooth. Stop and scrape down the sides of the machine as needed, to make sure all of the oats are smoothly blended. Set it aside; the batter will thicken as it rests.
- 3
Heat a griddle or skillet over medium heat. You'll know it's ready to cook pancakes when a drop of water instantly sizzles when it hits the pan. Grease the pan with butter or cooking spray, then pour a ¼ cup of batter into the center. Use the back of a spoon to spread out the pancake batter if it's very thick.
- 4
Cook the first side for roughly 2 minutes, or until bubbles start to appear on top. Slide a flipper under the pancake and flip it over so the other side can cook, for about 2 more minutes. Remove the pancake when it's done and repeat with the remaining pancake batter, making roughly 10 pancakes.
- 5
You can keep pancakes warm by placing them on a baking sheet in a 200ºF oven. When they are all done, serve them warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months. Pop them in the toaster on a medium setting to reheat.