These pancakes are super easy, delicious and even better-- they have hidden greens inside which give them a vibrant color. But don't let the color deceive you, they have the perfect hint of sweetness from the banana and pure maple syrup with soft hints of vanilla and cinnamon.
Easily double or triple this recipe to make more ahead of time and keep them in the fridge for up to three days, or stack them and freeze— reheat when you're ready to serve. Whip them up for your entire family on a Saturday morning... you only will have 2 dishes to clean, no whisking required with the ease of a blender, so relax. Enjoy your morning coffee and get your greens served up in a delicious stack of fresh, fluffy pancakes.
These dairy-free beauties can be made with unsweetened almond or coconut milk, or if you eat dairy you can use regular milk. If you don’t have coconut oil to cook with, use clarified butter (ghee) which won’t burn and will still make them lactose free.
To blend, I used my Ninka Auto IQ blender on the puree mode, with a few pulses at the end. Depending on the size of your eggs, your batter may be a little runny. If so, add more oats. Alternatively, if the batter is too thick, add some more milk and blend until smooth. If you choose to add nuts, cacao nibs or any other fruit or whole items in the pancakes, mix them in the batter after blended.
Now we're ready to cook! You can pour the batter right from the blender pitcher/cup right into the pan. Allow them to cook for about 2 minutes or so before flipping. A good tip is to wait until large bubbles form evenly across the top of the pancake surface (not the small bubbles from the blender) right before flipping. Lift the edges of the pancake gently around the rim and flip, cooking for another 1.5 minutes or so, or until golden brown.
I used my Red Copper non-stick skillet which I love, it allowed me to use just a drop of coconut oil once to make 4 large pancakes. Make sure to heat your pan on high heat right before you add your coconut oil or ghee, then lower the flame to medium heat to cook the pancakes. I've also tried this with a client on a smaller non-stick skillet with ghee, and needed to add a spoonful or so in between every pancake, since it started to stick. You can also use a traditional flat griddle surface to make more at once!
Some serving ideas:
And, in typical Brooke fashion, I must throw in some benefits of these delicious beauties. Check out just some of the many health benefits of these pancakes...
Benefits of Organic Baby Spinach:
Benefits of Rolled Oats:
Benefits of Bananas:
Comment down below and tell me what ya think!
Enjoy.
Swipe to view images:
Ingredients:
Directions:
In a blender, pour in all of the ingredients except the coconut oil.
Blend until smooth.
Heat skillet over medium heat. Once warmed, place coconut oil in a nonstick skillet or griddle, just enough to coat the pan. Pour pancake batter into skillet in round circles.
Cook for 2-3 minutes on one side, or until bubbles start to form evenly. Turn over and cook for another 1-2 minutes, or until golden brown.
Drizzle with real maple syrup if preferred, berry compote or toppings of choice.
xoxo,
- Brooke
Ingredients
Directions
In a blender, pour in all of the ingredients except the coconut oil.
Blend until smooth.
Heat skillet over medium heat. Once warmed, place coconut oil in a nonstick skillet or griddle, just enough to coat the pan. Pour pancake batter into skillet in round circles.
Cook for 2-3 minutes on one side, or until bubbles start to form evenly. Turn over and cook for another 1-2 minutes, or until golden brown.
Drizzle with real maple syrup if preferred, berry compote or toppings of choice.
