2 adults & 2 kids
Turn the traditional breakfast pancakes into a super powered breakfast by adding spinach to it and start the day right with these green goodies. These pancakes are gluten-free and are therefore slightly gooey.
1 cup spinach
1 1/2 cup almond milk or more
1 2/3 cup old fashioned oats
1 medium banana
Coconut oil for frying
1/2 cup coconut cream for serving
1 cup berries for serving
Put spinach, almond milk, oats and banana into a blender and blend into a smooth batter. Add more milk if the batter is too thick.
Heat 1 tbsp in a pan over medium heat.
Once pan is heated, pour about ¼ cup of batter on the pan. Cook for about 2-3 minutes then flip and cook for another 1-2 minutes.
Take the pancake off and add another tbsp of oil and ¼ cup of batter. Cook it as the one before. Repeat until the batter is fully used.
Other great toppings would be peanut butter, almond butter, cinnamon, banana slices or other fruits.
These pancakes are a bit gooey because of the use of oats instead of traditional flour.
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