• Cooking Time: 10 mins
  • Servings: 10 small pancakes
  • Preparation Time: 5 mins
  • 1 cup old-fashioned oats, see notes
  • 1 cup spinach, packed
  • 1 ripe banana
  • 1 egg or flax egg
  • 1/2 cup milk of choice, regular, coconut, almond, hemp, etc
  • 2 tablespoon oil, coconut or olive
  • 1 tablespoon nut butter
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  1. Blend Oats: In a blender, place the oats and pulse on medium speed for 30 seconds or until oats are a chunky flour consistency. You will blend them all the way up in the next step, so the oats don’t have to be perfectly even right now.
  2. Add Ingredients: Add in the spinach, banana, egg, milk, oil, cinnamon and vanilla extract and blend on high for 30-60 seconds or until batter is completely smooth and the spinach is completely broken down, scraping down the sides of the blender if needed.
  3. Add in Baking Powder: Add in the baking powder and salt and blend on low for 20 seconds.
  4. Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If batter gets too thick, add in a tablespoon at a time of milk and re-blend until you have the right consistency.
Quick and easy pancakes for the whole family.