My toddler has officially hit the “NO VEGGIE ZONE.” It’s a struggle to get veggies into his system, so I’m finding ways to sneak them in. Green smoothies are awesome, but I wanted to switch it up for him. So I got to thinking: what does Caiden love to eat + includes a blender (b/c easy) + spinach (b/c also easy)? The solution = SPINACH PROTEIN PANCAKES! This recipe kicks butt because all you do is throw the ingredients into a blender, pour the batter onto a pan, and you’re done. I promise, he loved them, and the fact that they are green actually makes these cool, right? (That’s what you’re supposed to convince your child. Good luck.)
HOLD UP! Before I give you the recipe, these are not just for kids! I tried one, and instantly decided these will be staple in our house for all stages of life. These are great to prep for breakfast for the week, and are a the perfect fuel for a run (if you’re into that), or just fuel for life. We like to double the batch, and freeze half of it so it’s ready to go with just a pop in the microwave + a dollop of peanut butter. If you freeze it, make sure to separate the layers of pancakes with wax paper to avoid sticking.
Spinach Protein Pancakes
3/4 cup milk or water
1 cup oats
1 cup kodiak pancake mix (or any high protein pancake mix)
1 ripened banana
1 t vanilla
½ t baking soda
1 T chia seeds
2 handfuls of spinach
Place all ingredients into a blender, and blend on high until smooth. Wipe down sides as needed.
Spray or brush a nonstick skillet or griddle with coconut oil or butter over medium-low heat. Pour batter onto skillet into 4” (about ¼ cup of batter) discs and let cook until bubbly on top, and lightly browned on the bottom (3-4 minutes). Flip, and cook for an additional 2 minutes.
Adjust heat if needed.
Makes about 10-12 pancakes.
Top with peanut butter, fresh fruit, and a drizzle of maple syrup or honey, or just eat them plain out the door!