Green Smoothie Pancakes
Some of my favorite green smoothie ingredients are transformed into delicious pancakes in these green smoothie pancakes! For a no-fuss, healthy breakfast, the batter is made in a blender.
Ingredients
- 1 small banana ripe to overripe
- 1 large baby spinach
- 4-5 tbsp buckwheat flour
- ⅓ tsp baking powder
- 1 tbsp flaxseed with 3 tbsp of water
- 1-2 tsp vanilla extract
- coconut oil
Instructions
- In a blender, combine the banana, spinach, buckwheat flour, baking powder, flaxseed with 3 tbsp of water, and vanilla until a thick batter forms.
- Heat a teaspoon of coconut in a nonstick frypan over medium heat.
- Add 2 tbsp batter, smoothed out a little in the pan to form a pancake.
- Cook for 2-3 minutes on each side, gently turning halfway through.
- Continue with the remaining batter. Serve with berries and maple syrup.
Notes
- To make it more appealing, add a few tablespoons of your favorite milk if it seems too thick or runny.
- Leftover pancakes can be refrigerated for up to three days or frozen for up to three months.
Nutrition
Calories: 178kcalCarbohydrates: 35gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 77mgPotassium: 400mgFiber: 6gSugar: 7gVitamin A: 79IUVitamin C: 5mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!