Green Pancakes
A healthy breakfast or snack that can be prepped ahead of time.
Ingredients
Dry Ingredients
- 2 cups dry oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 4-5 large handfuls spinach
- 2 bananas the riper the bananas, the sweeter they will be
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 2 flax eggs
- ¾ cup oat milk can add more if the batter is to dry
Instructions
Dry Ingredients Instructions
- Use a blender to blend up the oats to a flour consistency
- Transfer to a large mixing bowl
- Add other dry ingredients and mix well
Wet Ingredients Instructions
- Use the same blender to mix up wet ingredients and puree the spinach,bananas
- Transfer to large mixing bowl that is holding the dry ingredients
- Mix 5-7 times
Notes
- You can use any oats except steel cut oats
- Flax eggs are a great substitute for chicken eggs and are preferred for flavor in this recipe
- The less you mix the batter the fluffier the pancakes will come out
- Pre-make batter and store in the fridge for a quick breakfast or snack
- Will last for 5 days in fridge
- These pancakes are sweet enough they don’t need extra syrup
- These pancakes are gluten free and vegan