Whip up these high fibre green pancakes for breakfast or brunch. Top them with fruit and yogurt of your choice and really make them your own.
These green pancakes store really well, so you can make ahead and store for another day (if they last that long).
- 1 ¾ cups (435ml) almond milk
- 1 egg
- 1 ripe banana, coarsely chopped
- 3 oz. (85g) spinach
- 2 cups (300g) self-rising flour
- ¼ cup (55g) coconut sugar
- ¼ tsp. baking soda
- 2 tbsp. coconut oil, melted
- ½ cup (140g) coconut yogurt, to serve
- 1 cup seasonal fruit, to serve
Place the milk, egg, banana and spinach into a blender and blitz until smooth.
Combine the flour, sugar and baking soda in a large bowl. Make a well in the centre, and add the smoothie mixture. Whisk until well combined and a smooth batter has formed. Cover and set aside for 30 minutes to rest.
Heat a large non-stick frying pan over medium-low heat and brush it with a little coconut oil. Pour ¼ cup (60ml) of the batter into the pan, and cook for 1-2 minutes or until bubbles appear on the surface. Then flip the pancake and cook for a further 1 minute on the other side, or until lightly coloured.
Repeat this process with the remaining batter to make 16 pancakes.
Divide the pancakes among the serving plates (4 per serving). Top with yogurt and fruit to serve.
398kcal | 7g Protein | 14g Fibre | 4g Fat | 86g Carbs
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And a nifty Pancake Calculator to help you whip up the right quantity.