These green smoothie pancakes put some of my fave green smoothie ingredients into delicious pancake form! The batter is made in the blender for a no mess, no fuss healthy breakfast.
1/2large bananaor 1 whole small banana, ripe to overripe
1large handfulbaby spinach
4tbspbuckwheat flour
1/2tspbaking powder
1egg
1tspvanilla extract
olive oil or coconut oilfor cooking
Instructions
Place banana, spinach, buckwheat flour, baking powder, egg and vanilla in a blender and process to a thick batter.
Heat a non-stick frypan to a low-to-moderate heat and add a teaspoon of coconut/olive oil.
Add 2 heaped tbsp of batter to the pan and smooth out a little to form a pancake. Cook for 2-3 minutes on each side, flipping gently.
Repeat with remaining batter. Serve with maple syrup and berries.
Notes
*If the batter seems a little bit too thick, add a few tablespoons of your favourite milk until the batter reaches a better consistency. If the batter is too runny, add a little extra buckwheat flour.*Leftover pancakes can be stored in the fridge for about 3 days, or frozen for up to 3 months.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!