Spinach isn’t just for savoury dishes, you can add it to sweet ones too. Step in these green vegan pancakes. A great way to sneak veg in for the kids, you can pretend they are dinosaur pancakes. They also taste great, so it’s a win win. I’ve added a banana to my usual vegan pancake recipe. This adds another layer of sweetness and distracts from the spinach taste. You could pile them in a bowl like this recipe, add in yoghurt and fruit. Even some nuts and seeds for added nutrition.
I love having these with raspberries, yoghurt, nut butter, seeds and maple syrup. A really healthy, delicious breakfast. A superfood start to your day if you will. Another thing to tell the kids 😉 Since quarantine has been set, I’ve indulged in pancakes a lot more often. Such a leisurely start to the day. I’ll be honest though, I sometimes eat them for dinner too. I love savoury pancakes; poached egg, bacon, hollandaise, asparagus? Count me in! Made these? Let me know what you think over on Instagram.
Green Vegan Pancakes
Serves: 6-8 small pancakes
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
- 135g plain flour (1 cup)
- 250ml oat milk (1 cup)
- 2 tsp baking powder
- 3 tbsp sugar
- Oil for greasing
- 1 banana
- Large handful of spinach
- Add flour, baking powder, sugar to a bowl, mix to combine.
- Then add oat milk, banana and spinach to a blender. Blend together until smooth.
- Add wet ingredients to dry and whisk together.
- Add a tsp of coconut oil to a heavy skillet or frying pan. Turn on to a medium heat. Once melted spoon even amounts of batter into the pan.
- Wait for bubbles to appear on the surface (a few minutes) , then gently flip until golden. Be aware that once you flip the pancake it will not take as long for that side to golden.
- Clean pan between each set of pancakes with kitchen roll and add fresh oil.
- Keep pancakes warm in a tea towel.