Photos by Allie Whalen ()
If you’re looking to make your breakfast healthy, I’ve got the perfect recipe for you! You probably have all the ingredients in your pantry and if you don’t, it’s easy to substitute with what you have on hand. Make your breakfast fun with some naturally green and delicious pancakes! Everyone can benefit from building up their immunity, right?
I wanted a healthy pancake that used something a little better than all-purpose flour and one that still packed the nutritional punch with spinach.
What I’ve created uses half oat flour (easily made in your blender while you puree the spinach!) and half all-purpose flour. I’ve increased the baking powder and included the combination of flaxseed meal and apple cider vinegar to really help these pancakes get fluffy. The apple cider vinegar also helps with the absorption of the nutrients in the healthy ingredients. Also included, but optional, is hemp seed powder. It’s high in protein, fiber, antioxidants, and chlorophyll. I love sneaking it into baked goods and smoothies! The hemp seed powder will also make these pancakes an even deeper shade of green.
Ingredients
1 ripe banana
2 cups coconut milk
1 cup spinach
2 tbsp hemp powder
1 cup oats
1 tbsp maple syrup
1/4 cup flaxseed meal
1 tbsp apple cider vinegar
1 cup all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
If you have limited ingredients at home consider these changes:
use 2 cups of oats or 2 cups of all-purpose flour instead of the half-and-half blend
omit the hemp powder if you don’t have it or can’t find it
omit the apple cider vinegar if you don’t have it, or use regular vinegar
use an egg instead of the flaxseed meal
use honey or granulated sugar instead of maple syrup
use your favorite plant-based milk or cow’s milk instead of coconut milk
use an equivalent amount of greens you have on hand if you don’t have spinach
Just keep in mind that I’ve chosen these ingredients because of their nutritional value and added benefits to our health. I love being able to take a normally not-so-heathy food, like pancakes, and make it a great option for breakfast for my kids. I also love being able provide a plant-based breakfast in a delicious way!
Directions
Preheat griddle or cast iron pan to medium heat.
Add the banana, coconut milk, spinach, hemp powder oats, maple syrup, flaxseed meal, and apple cider vinegar to a high powered blender.
Blend for about a minute then add the all-purpose flour, baking powder, salt, and cinnamon.
Blend again until just mixed and whisk in any lumps.
Spoon about 1/4 cup of the pancake batter onto the pan.
The pancakes are ready to flip when they start bubbling.
Cook on each side until browned. It will only take a couple minutes for each pancake to cook.
You won’t regret starting your day with these nutritional powerhouse pancakes! They’re even great for lunch and dinner, too. These pancakes are:
Refined sugar free
Dairy free
Oil free
Vegan
Plant-based
High in protein
Full of spinach
Perfect for kids of all ages!
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Allie Whalen is a culinary artist and amateur photographer with a love for the outdoors. She has recently begun sharing her experiences online where she talks about natural and healthy ways to take care of your body and the world around you. She is a military spouse based in Okinawa near Camp Hansen. Allie and her family are excited make beautiful Okinawa their best move yet. There they enjoy the rugged, tranquil life on the northern parts of the island. You can find Allie’s blog at alliemwhalen.com, where she details her travels, basic conservation techniques, home education, and leading a healthy lifestyle.
