Spinach Pancakes

Serves 12

5 mins prep

20 mins cook

25 mins total

These Spinach Pancakes reminds me of traditional pancakes, but with a healthy twist! I’ve secretly packed them with nutritious ingredients like fresh spinach, almond milk, and coconut yogurt. They’re not only kid-friendly, but also easily customizable to be gluten-free. In less than 30 minutes, I can have a wholesome breakfast that my entire family loves.

2 servings

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Place all ingredients into the bowl of a high speed food processor.
Blend until smooth, scrape down the sides and blend again.
Transfer batter to a mixing bowl and allow the batter to rest at room temperature for 15-20 minutes before cooking.
Heat a pan over medium heat and lightly spray with spray oil.
Using a ¼ cup, scoop batter into the pan to form a pancake. Repeat to form another 2-3 pancakes depending on the size of the pan used.
Cook the pancakes for 2-3 minutes until small bubbles begin to form on the top of each pancake.
Turn each pancake and continue to cook for another 2-3 minutes or until cooked through.
Transfer the pancakes to a plate and repeat with remaining batter until all batter has been used. Batter make approximately 12 pancakes.
Serve the pancakes with a dollop of whipped cream, whipped coconut cream or yogurt, a drizzle of maple syrup and fresh berries.