A recipe for all the little brontosaurus dinosaurs out there. ;)
We call green pancakes “dinosaur pancakes” in this house because it sells better to toddlers. Haha! If you are a parent, you know exactly what I mean. Both of my girls are not interested in eating greens in their whole form yet but they enjoy them blended up. Smoothies are great for this but sometimes you want to offer that they can chew and adding greens to your pancake batter is the answer. It is just one of the many tips I recommend for picky eaters. The spinach is honestly undetectable. These are a favorite here and I hope they will be in your home, too.
I’ll share my recipe below but if you have a favorite pancake recipe that you always use, you could always just blend the spinach with whatever liquid your recipe calls for and viola, green pancakes. But here is our tried and true recipe.
Recipe
You will need:
- 1 cup oat flour (just blend rolled oats in your blender)
- 1 cup unbleached flour
- 1/4 cup ground flaxseeds
- 2 tbsp coconut sugar
- 1 tbsp baking powder
- 1 cup raw spinach
- 2 1/4 – 2 1/2 cups non-dairy milk of your choice*
- 1 tbsp apple cider vinegar
- Non-stick spray
*We use almond or soy milk. Always start with less (about 2 1/4 cups) and add more to thin our pancake batter to your desired consistency. I like mine a little looser so I tend to add more milk.
To make:
- In a large bowl, add all your ingredients and mix well until everything is incorporated and there are no lumps.
- Heat your griddle over medium heat and spray with non-stick oil or butter.
- Using a ladle or measuring cup, spoon batter onto griddle. Wait until the batter starts to bubble a bit before turning over (usually about 2 minutes per side).
- Repeat until batter is done.
