Lets address the elephant in the room right off the bat - Yes. This is a "healthy" pancake recipe.
Yes, this recipe includes spinach, matcha powder and apple cider vinegar.
Yes, I said spinach and NO you can't taste it. I promise.
So if you are looking for a healthy, high powered meal to start your day or fill you up post workout, then you have found your new, very green, best friend.
It is no coincidence that I am posting this so close to St. Pattys day. I've had pancakes on the brain lately (can you tell I miss my job making breakfast for guests every morning). I was thinking about different combinations of flavors, different textures, different colors and that's when it hit me - last year I made an incredibly healthy and nearly spot-on version of a 'Shamrock Shake' and this year (check that out, btw) so this year I wanted to bring a little health to another tasty treat. Not that green pancakes are a St. Pattys day thing but hey - you only live once and if you want to start this often indulgent holiday off right, this is your recipe!
Don't let the look of these guys scare you, the whole process is honestly SO EASY and in terms of equipment all you need is a blender and a skillet. It's basically a riff on my old standby gluten-free 'blender' pancakes but with a few modifications to make it more fun, festive, high-powered and well...green. I start by adding matcha powder and spinach to create the green color and to give you an extra boost (matcha is green tea powder loaded with clean caffeine) and some extra minerals (spinach has them all). And again, I promise you CANNOT taste the spinach - the earthy matcha, vanilla protein powder and sweet coconut completely mask it's flavor. These are really good, pure and simple.
Give this recipe a try and let me know how you like it!
Makes: 6 pancakes (serves 1-2) • Prep Time: 5 minutes • Cook Time: 15 minutes
- 1 ripe banana
- 1 cup GF rolled oats
- 1 cup lightly packed baby spinach
- 2 tbsp. vanilla protein powder (I used Vega Vanilla Protein + Greens Powder)
- 1 tbsp. coconut oil *optional
- 2 tbsp. coconut flakes *optional
- 1 tsp. chia seeds *optional
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup coconut milk (I used the Califa farms brand, but any plant milk will do)
- 1/2 tsp. apple cider vinegar
Coconut flakes, pumpkin seeds, Lavva Plant Based Yogurt (plain), Maple Syrup
Combine all wet and dry ingredients in a high speed blender and process on high til the batter is totally smooth.
Allow the batter to sit and thicken for 1-2 minutes as you heat a non-stick skillet on medium heat.
Pour apx. 1/3 cup of the batter into the skillet and use the back of a spoon to help spread the batter into a circular shape (it will be a little thick so the spoon does help).
Cook on the first side on medium heat for apx. 1.5 minutes or until you see a few bubbles and the edges look done. Spray a spatula with a light coating of coconut oil spray and flip the pancake - cook on the other side for apx. 45 seconds to one minute until the pancake puffs up slightly and is golden brown on both sides.
NOTE: With this recipe, I cook one or two pancakes at a time. If your skillet is huge and you have good control of your stoves heat, by all means make more but I find that slow and steady wins the race with these bad boys - you can always keep your oven warm and stick them in there on a sheet tray so they don't get cold.