Cooking Green Goodness: Best Sweet Spinach Pancakes Ever! (Vegan)

Here’s a super delicious way to lighten up your day! These pancakes are moist, fluffy, green and delicious, and what’s also good, is the endless options you have for topping them: warmed maple syrup, berries, sliced fruits, nuts like pecans, or a sweet apple slaw. This simple breakfast pancake contains few ingredients and will take you less time to prepare than it does to preheat the griddle.

Use any of these variations to add extra fruits to your pancakes:

Blueberry Pancakes Blueberries should be the last ingredient you add. If they are fresh, pick them over and wash and drain them well before adding. If they are frozen, add them without defrosting. Cook more slowly than you would other pancakes, because they have a tendency to burn.

Banana Pancakes Really great, and a fine use for overripe bananas. Make any pancake batter as usual. After beginning to cook each batch, simply place a few rounds of ¼-inch-thick slices of banana directly onto the surface of the cooking batter; press them into each pancake a little bit. Turn carefully and cook a little more slowly than you would other pancakes, but be sue to cook through.

Best Sweet Spinach Pancakes Ever! (Vegan)

  • Servings: 4
  • Difficulty: super easy
  • Print

Let the warm maple syrup flow!

Ingredients

  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon unrefined cane sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 1 ½ cups almond or cashew milk
  • 1 cup spinach
  • 1 ripe banana
  • 1 tablespoon pecans, chopped

Directions

In a large bowl, mix the flour, baking powder, sugar, cinnamon and salt. Set aside.

Combine the spinach, banana and almond milk in a food processor or blender and process until smooth.  Add this blended mixture to the dry ingredients and stir until combined. Add additional almond milk if the batter seems too thick. Batter should  pour easily. Stir in the pecans.

Heat a lightly oiled griddle or skillet on low to medium heat. Pour the batter onto the hot griddle leaving room between pancakes. Cook until bubbles appear in center of the pancakes, then flip and continue cooking until golden brown. About 3 – 5 minutes each side.

Bonus Recipe: Sweet Apple Slaw

  • 2 medium sized apples, grated or thinly sliced
  • ½ cup pecans, chopped and toasted
  • ¼ cup raisins
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons syrup

Combine all ingredients in a bowl. Serve with pancakes and warm syrup, sit back and enjoy. Sprinkle with a pinch of cinnamon if desired.

See more: Cooking Green Goodness

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