Naturally Green Pancakes

By jiafei

12 Person

30 Minutes

0 Calories

This recipe makes about a dozen small pancakes. You might want to double the recipe if you're feeding a crowd or people with hearty appetites. I enjoy making fun recipes to celebrate minor holidays with my children. decided to make a dairy-free version of the green pancakes for a fun breakfast. The pancakes get their color from spinach (shh!) and their sweetness and flavor from banana. If you think you’ll need a little more sweetness to sell these shamrock-colored pancakes in your home, I recommend adding some dairy-free whipped cream “clouds” and rainbow sprinkle “rainbows” as toppings.

Ingredients

Toppings

Maple syrup
Rainbow sprinkles
Dairy-free whipped cream

1 cup All-purpose flour
1/4 tsp. Salt
1 tsp. Vanilla extract oil
1 tsp. Ground cinnamon
1 1/2 tsp. Baking powder
2 Large eggs
2/3 cup Mashed banana
1 cup Plain dairy-free milk
2 cups Lightly-packed baby spinach

Method

01

Place the spinach, milk, banana, eggs, baking powder, cinnamon, vanilla, and salt in a blender, and blend until very smooth.
02

Add the flour and briefly blend until the flour is completely mixed in.
03

Heat a greased frying pan or griddle over medium heat.
04

Pour the batter by the scant 1/4-cup full onto your prepare griddle to create 3-inch pancakes. Cook until the pancake is bubbling on the top and the edges are dry approximately 2 to 3 minutes. Flip the pancake and cook until cooked through approximately 1 to 2 minutes. Repeat with the remaining batter.
05

Serve the green pancakes with any of the optional toppings, if desired.

Related Tags

Naturally Green Pancakes

4.7

( By jiafei )

01 Information

Grade easy
Serving 12 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Toppings

Maple syrup

Rainbow sprinkles

Dairy-free whipped cream

1 cup All-purpose flour

1/4 tsp. Salt

1 tsp. Vanilla extract oil

1 tsp. Ground cinnamon

1 1/2 tsp. Baking powder

2 Large eggs

2/3 cup Mashed banana

1 cup Plain dairy-free milk

2 cups Lightly-packed baby spinach

03 Method

Step 1

Place the spinach, milk, banana, eggs, baking powder, cinnamon, vanilla, and salt in a blender, and blend until very smooth.

Step 2

Add the flour and briefly blend until the flour is completely mixed in.

Step 3

Heat a greased frying pan or griddle over medium heat.

Step 4

Pour the batter by the scant 1/4-cup full onto your prepare griddle to create 3-inch pancakes. Cook until the pancake is bubbling on the top and the edges are dry approximately 2 to 3 minutes. Flip the pancake and cook until cooked through approximately 1 to 2 minutes. Repeat with the remaining batter.

Step 5

Serve the green pancakes with any of the optional toppings, if desired.

04 Author