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I’m excited to share this Green Power Pancakes recipe by my friends Willow and Stephanie of C&J Nutrition. Willow and Stephanie have recently co-authored a fantastic book with simple recipes, Healthy, Happy Pregnancy Cookbook (gift alert!)
These pancakes are light, fluffy, and have a hint of vanilla. Other than the awesome color, you would never guess there was spinach in them!
We developed this recipe years ago during a kitchen experiment. We wanted to make an oat-based pancake that didn’t have the texture of the whole oats in it (we love that texture but wanted more of a traditional pancake feel). The other aspects of this dream-pancake we were looking for was that it wouldn’t contain any processed flour, it would have protein, and it would… provide a veggie serving. Somehow it happened on the first try and we kept re-testing it to see if it was a fluke. It’s not. This recipe is so easy (i.e. you toss all ingredients into the blender, blend until smooth, then cook as usual) and it’s become one of our favorites.
Other than being so darn tasty (and even kid approved… thanks C&J tot tester Juliette!) these pancakes offer the perfect balance in nutrients (protein, carb, and fat) thanks to using whole grain oats (healthy high-fiber carbs), flaxseeds (healthy fats and protein) and antioxidants (hello spinach!!), which means they won’t leave you feeling weighed down like some traditional pancakes might.
We hope you love it as much as we do.
P.S. The pancakes freeze well and also keep well in the fridge (the leftovers make delish pancake tacos, filled with nut butter and cacao nibs).
Here’s what you need to make a batch of Super Green Power Pancakes for yourself:
Ingredients:
- 8 ounces unsweetened almond milk
- 1 giant handful kale or spinach
- 1 1/4 cups rolled oats
- 1/2 teaspoon ground cinnamon
- 1 large very ripe banana
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg whites
- 2 tablespoons ground flaxseed
Directions:
- Blend all ingredients together in a blender until smooth, about 1 1/2-2 minutes.
- Let sit, covered, in the refrigerator for 15-20 minutes to thicken.
- In a skillet over medium heat, sprayed with olive or coconut oil, pour 1/3 cup batter into pan and cook until small bubbles form and don’t re-close. Flip and cook for an additional 2 minutes, or until cooked through. Repeat with all batter.
- Top finished pancakes with sliced banana, walnuts, yogurt, maple syrup, or any other toppings you love.
