Breakfast, The Little Cooker

Green Pancakes

Green Pancakes | The Mother Cooker

Ok, so pancake day isn’t until March 5th, but I love pancakes all year round. Nothing beats stacked, warm pancakes covered in fruit and syrup. These are also special pancakes, because they contain hidden greens. After researching at testing ways to hide vegetables, this is a perfect way to secretly get more vegetables into children who refuse to eat them. I tested them on my husband who was a little skeptical, but he agreed that you really and truly can’t taste the spinach. With sweetness coming from banana and honey, they are also refined sugar free. Perfectly easy to make, all you need is a blender and you are all set. Hopefully you can add them to your weekend breakfast rotation, be sure to let me know if the little’s like them. I mean if weekends aren’t for pancakes then when are they for?

Green Pancakes

Serves: 6 pancakes
Prep time: 10 mins
Cook time: 18 mins

Ingredients
  • 120g plain flour (1 cup)
  • 2 ripe bananas
  • 2 eggs
  • 1 tsp baking powder
  • 2 tbsp honey
  • 2 handfuls of spinach, wilted and squeezed
  • Oil for frying
  • Berries and maple syrup to serve
Directions
  1. Wilt spinach in a mug with a little boiling water, then squeeze until all water is removed.
  2. Add to blender with all other ingredients and blitz until smooth.
  3. Oil a frying pan and over a medium eat, spoon equal measures of mixture. Cook for 1 and a half minutes on each side. Transfer to a tea towel to keep warm. You may have to brush over the pan with a little oil between each pancake.
  4. Serve with berries and maple syrup.