Naturally Green Pancakes PT30M https://img5.recipesrun.com/201907/2019/0828/ee/a/843104/300x200x50.jpg 12 servings Ingredients: 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

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.

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Naturally Green Pancakes

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.
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
jiafei jiafei
79 Recipes
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