These Green Pancakes only require 3 main ingredients – Eggs, Bananas and Spinach and is a perfect way to get your kids to eat their greens. If you make this on St. Patrick’s Day, your kids are sure to give them a try! My kids devoured these pancakes in minutes. I promise you won’t be able to taste the spinach AT ALL!
Bananas are a great source of vitamin B6, vitamin C, potassium and manganese and helps metabolize fats and carbs. Eggs are a great protein source to keep your kids full and satisfied until lunch. And of course, spinach is a great source of iron and a perfect way to sneak in some green veggies for breakfast. This recipe does not contain any refined sugars and relies on the bananas for added sweetness.
Green Pancakes are dairy-free, nut-free, soy-free, and sugar free so a great option for anyone allergic to dairy, nuts and grains.
Yield: 16-18 silver dollar pancakes
- 2 eggs
- 2 bananas
- Handful baby spinach leaves
- 1 tbsp. vanilla extract
- 4 tbsp. water
- 2 tbsp. Ghee or butter
- In a large bowl, mash the bananas until smooth. The riper the bananas, the better, for extra sweetness.
- Add spinach, eggs and vanilla extract to the blender and blend until smooth.
- Pour the spinach/egg mixture into the mashed bananas.
- Add ghee or butter to a skillet over medium heat.
- Once the ghee melts, add a tablespoon of mixture per pancake to the skillet for as many fits.
- When the pancake starts to look like its bubbling (approximately 2 minutes), flip it over for another minute or two until golden brown.
These pancakes are sweet enough without any toppings, so try them on their own before you add maple syrup.