Spinach Pancakes

9 03 2014

You never know where you’ll find meal inspiration. I was sitting in a waiting room flipping through a random magazine when I stumbled on this recipe. I knew this would be great for St Patty’s Day, so I whipped out my phone and took a pic before I forgot the ingredients. This is a fabulously healthy addition to a lucky green breakfast/brunch menu, that even the kiddos will enjoy!

Spinach Pancakes

Spinach Pancakes

The following makes 6 medium-large pancakes (adapted from Parents Magazine):

  • 1 cup packed fresh spinach
  • 1 cup unsweetened vanilla almond milk
  • 1 large organic egg
  • 1 Tbsp olive oil
  • 1 Tbsp light agave nectar
  • 1 cup whole wheat or almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Organic maple agave syrup

In a blender or food processor, combine the spinach, milk, egg, oil and agave nectar until smooth.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Whisk wet ingredients into the dry ingredients until just combined.

Spray a large skillet with non-stick spray and heat on medium. Fill 1/3 cup with batter and pour into skillet, leaving enough space in between each for the pancake batter to spread, I did two batches of three each. Cook for a few minutes per side, until browned, turning once.

Serve with organic maple agave syrup.

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