Spinach Banana Pancakes
These beautiful green colored pancakes are a special treat to start your mornings with. They are simple, nourishing and nutrient dense. What makes them different from your ordinary gluten free pancakes is their vibrant green color - created without any artificial food coloring!
Inspired from the idea of wanting to make a green smoothie into a pancake, this recipe is made with almond meal flour, bananas and green giving spinach.
The green leafy vegetable is jam packed with nutrients needed for healthy skin cells and helps fight skin's aging process. The vitamin A in spinach has antioxidant activity that keeps your skin cells healthy and repairs wounds. It also contains vitamin C which is needed by the skin to make collagen, a protein used to manufacture new skin cells.
If you aren't a big fan of spinach, this is a tasty hidden way to get your daily dose of greens in.
TIP: Add more banana if you don't want to taste the spinach at all :-)
3 eggs (organic/biodynamic & pastured chickens)
1+ handful of baby spinach
1-2 medium sized bananas
1 cup almond meal
Coconut oil to grease skillet with
Toppings: Banana slices, pecans, organic grade b maple syrup
1. Blend the eggs and baby spinach and blend until thoroughly mixed (green eggs). Add the banana and blend again.
2. Pour mixture into a bowl and then stir in the almond meal till you have a thick mixture.
3. Heat a few teaspoons of coconut oil in the skillet and when hot, dollop the pancake batter mixture into the pan and cook until brown on both sides. Serve with your favorite pancake toppings.