Print Options:

Spinach Pancakes [GF+VG]

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

The easiest way to eat veggies (or get your kids to eat them) is to add them to your pancakes of course. Try these spinach and banana pancakes and I'm sure you'll agree.

spinach pancakes

Ingredients:
 1 cup gluten-free oat flour(or ground oats)
 1 banana (mashed)
 handful of spinach leaves
 1 ½ cups milk of choice
 1 scoop soy protein
 1 tbsp maple zero syrup(or you can use agave/ honey)
 1 tbsp chia seeds
 1 tsp baking powder
Method:
1

Add all the ingredients into a high speed blender ( we used a Nutri Bullet) and set aside for about 5 minutes. You need to let it set so that the chia seeds get to work and soak up some of the moisture.

2

Note: If you like your pancakes thick and chunky, the recipe as above will make them like that, however if you prefer thinner ones, just add more water or milk.

3

Prepare a non-stick pan with a dab of coconut oil or coconut oil spray (We used the latter) and turn hob heat onto medium, which is approximately 4 (of 6) on ours.

4

Start by pouring a spoonful of batter with a tablespoon and cook for several minutes. Then, flip over gently using a spatula and let cook for another several minutes.

5

Then, drizzle your favourite sauce, fruit or even nut butter and enjoy these delicately moist and delicious pancakes! Recipe yields 2 servings.

Notes

We hope you enjoy this recipe as much as we did! Don't forget to tag us if you make them, we love to see. Find us on social media @themusclebakery 🙂

Nutrition Facts

0 servings

Serving size