Description
Delicious and healthy pancakes made with spinach and oats, perfect for breakfast.
Ingredients
Scale
- 2 cups Old Fashioned rolled oats
- 4 cups baby spinach
- 2 large eggs
- 3/4 cup milk of choice
- 2 tablespoons salted butter or coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1/4 teaspoon cinnamon
Instructions
- Melt the butter or coconut oil. Place all ingredients in a blender and blend on high until a smooth batter forms.
- Wait 5 minutes for the batter to thicken.
- Lightly grease a skillet with butter and wipe off extra grease with a paper towel.
- Heat the skillet over low heat.
- Pour the thickened batter into small circles (about ⅓ cup each).
- Cook the pancakes until the bubbles pop on the top: low and slow is the key!
- Then flip them and cook until golden on the other side.
- If the remaining batter is very thick, stir in a splash of milk.
- Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch).
- Place the cooked pancakes under an inverted bowl to keep them warm.
- Serve immediately with maple syrup.
Notes
- These pancakes are a great way to sneak in some greens for breakfast.
- Adjust the sweetness by adding more maple syrup if desired.
- Can be served with fresh fruit or yogurt for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending and cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 7
- Sodium: 180
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
- Cholesterol: 120