St. Patty’s Pancakes
|March 12, 2013|
If you follow me on Instagram, you might have seen my photo a while back of my fatal attempt at making paleo pancakes. Once I tried to make the “just add water” Bisquick pancakes, let’s just say they were inedible. Every time I tried to make pancakes on my own, I failed miserably. But I really wanted to make green pancakes for St. Patrick’s Day so I volunteered the time of my handy dandy boyfriend, let’s call him the Pancake King for now, to help me out with this recipe.
My first attempt was just like any other. My pancakes would never end up on someone’s breakfast plate. The Pancake King told me I had two big problems: 1. my batter was too liquidy 2. my flame was too high. So I modified the recipe and lowered my flame and voila! The magic happened. It’s amazing what a little guidance can do!
Spinach Banana Pancakes for St. Patty’s Day
- 1/2 cup rolled oats
- 2 overripe bananas
- 4 cups fresh spinach
- 2 eggs
- 1/2 cup plain greek yogurt
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 2 scoops vanilla protein powder
- 1 tbsp cinnamon
- 1 tsp baking powder
Add the oats to a food processor or high speed blender until the oats are finely chopped – borderline powder. Then add the banana and spinach to the food processor until the banana and spinach have blended evenly into each other and there are no more chunks of anything. Then add all the liquid ingredients and blend. Next, all the dry ingredients. You can easily do this with a stand mixer as well. However, the oats, banana and spinach need a blender or food processor to get the right texture and I prefer to only get one appliance messy. My food processor did the job just fine.
Then use your choice of oil, butter, or non-stick cooking spray to coat your pan. Bring flame to medium-high heat. Once the pan is hot, pour the batter in the center to make your desired pancake size.
Here’s where the Pancake King comes back in. I had no idea when to flip a normal pancake let alone a green one. A little tip on the flipping green pancakes, you can’t judge it by the golden edges because the green doesn’t really change color the way a normal pancake would. It’s best to watch for bubbles. When you see bubbles form on the top, flip!
If you don’t allow them to cook all the way through, they will be mushy. This was the other hard part to judge. I did it by taste testing the first one. Then I knew for sure the right timing for the right consistency.
This batch made about a dozen pancakes for me. It’s very easy to cut the recipe ingredients in half if you only want to cook enough for 2. You can top it with whatever floats your boat. Photographed, I topped it with fat-free whip cream and sprinkles. The Pancake King chose to top it with peanut butter. The options are endless.