At our house, we don't believe in hiding foods such as vegetables in other more kid friendly foods. We do believe in letting kids help and taste and create the food for the family. It is no secret that spinach is what makes these pancakes green! E watched me rinse and dry the spinach leaves, pack them into the measuring cup and whir them into a green liquid with the other ingredients in the blender.
These are a bit more savory that traditional pancakes but were quite good with a bit of Earth Balance spread and a squeeze of honey.
- 1 Tbsp coconut oil + 2 Tbsp water + 2 tsp baking powder
- 1 cup packed fresh spinach
- 1 cup original unsweetened almond milk
- 1 tablespoon refined coconut oil
- 1 cup white whole wheat flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- In a small bowl combine 1 Tbsp coconut oil + 2 Tbsp water + 2 tsp baking powder and let sit for one to two minutes.
- In a blender, combine the spinach, almond milk, and oil and the above mixture and blend until smooth.
- In a separate bowl, whisk together the remaining ingredients.
- Stir the wet ingredients into the dry ingredients until just combined.
- Heat a large pan over medium heat and grease.
- Pour about 2 tablespoons of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2-4 minutes depending on the heat of your stove.
- Flip the pancakes when bubbles begin to appear and cook or 2 minutes or until cooked through.
- Serve with Earth Balance spread and Agave or Maple syrup or honey.