Spinach Pancakes

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Hello & Happy Thursday!!

 

 

 

 

I know what you’re thinking, its Thursday?!

Why post a (amazing) pancake recipe?!

 

Because we all know when its Friday everyone mentally celebrating that the weekend is here as soon as they walk out the door and are just waiting til the clock strikes 5 lol.. (am I right?)

 

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So before we break into the weekend where everyone has one thing on the mind, well probably a few, some that may involve a tall glass of wine,

 

 

 

 

 

images..but we all know one thing is for sure

 

One of them is pancakes!

 

 

 

 

 

I’ll be honest, this is the first time I’ve made pancakes in years. (truth) The last time I recall making them was back in 2012 when I was volunteering at a shelter. 

 

This memory only stands out because I remember totally burning them that even the kids were questioning my culinary skills lol (more truth) If you’re ever find yourself questioing how
someone could mess up something as easy as pancakes trust me.. 

 

 

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You can haha.. 

 

 

 

 

 

 

 

 

 

 

Back to these pancakes!

So I still never make them, why? Because today I feel they are just so easy, not super interesting and pack no nutrients. If I’m going to splurge, its not going to be on bread and some syrup in a world with endless vegan recipes. (truth)

 

The goal behind this straightforward recipe was to develop a pancake that packed more than just spinach, so I added the spirulina, and to make a eggless batter through using banana while also using a homemade sauce rather than the standard maple syrup. 

 

 

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Reasons why I Love this recipe: 

 

Bananas are the most amazing egg replacer for added taste and softness

 

A combination of spinach & Spirulina for more added color and nutrients 

 

A homemade raspberry sauce to utilize only naturally sugar versus syrup

 

Perf recipe for the holidays with Christmas colors lol 

 

 

 

 

 

 

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Spinach Spirulina Pancakes
Yields 7
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Ingredients
  1. 2 cups spinach
  2. 1 tbsp Organic Burst Spirulina
  3. 3⁄4 cups almond milk
  4. 1 tsp vanilla extract
  5. 1 small banana
  6. 1 cup Bob's buckwheat Pancake Mix or 1/2 cup flour and 1/2 cup whole wheat flour
Raspberry sauce
  1. 2 cartons of raspberries
  2. 1 tbsp arrowroot
  3. 2 tbsp maple syrup or agave
  4. 1 squeeze of lemon
Instructions
  1. Combine all the wet ingredients such as spinach, banana, vanilla extract, almond milk in a food processor and blend until smooth.
  2. In a large bowl whisk together the pancake mix and organic bursts powder. Pour the wet into dry.
  3. In a large pan, over medium-low heat, pour the batter into small 3 - 4 inch circles.
  4. When the pancakes start bubbling a bit and the bottom is lightly browned, flip them over.
  5. Continue cooking for a minute or two on the other side.
Sauce
  1. in a sauce pan over medium heat placed the washed raspberries in the pan, cook for 3-5 minutes until soft (mash with a for or spoon to add texture)
  2. Add the arrowroot and lemon, blend, Heat to boiling, cook for 1 minutes while continuing to stir, reduce to simmer and continue to cook until you ache dive the right syrup like texture
  3. Serve with pancakes!
Notes
  1. I topped mine also with coconut and hemp seeds
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

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