St. Patrick’s Day Pancakes

By Guest Blogger: The Little Big Spoon

 

This recipe couldn’t be easier to make, and it is even easier to clean up!
All you need is a blender or food processor. And you’re good to have a marathon of flap jack flippin’ on any weekend morning.
What’s better than pancakes on the weekend? Maybe pancakes loaded with nutrient dense ingredients, and are so tasty your little ones will (should) not know the difference.
Perfect for St. Patrick’s Day, you can introduce these Green Smoothie Pancakes as Mr. Leprechaun’s favorite breakfast.
What you’ll need …
 

1 c oats

1 Tbsp flax seed meal*

1 Tbsp honey

1 stalk of kale (remove the stem)

1 Tbsp unrefined coconut oil, melted (butter or vegetable oil can replace this if it’s not readily available to you)

1/3 c almond milk (or any type of milk)

1/4 c of water

Splash of vanilla

Pinch is sea salt

What to do …

1. Add all the ingredients into the blender.

2. Turn blender on to variable speed and start slow to fast ensuring ingredients create a smooth batter consistency.

3. Allow batter to sit for 3-5 minutes and it will thicken up making it easier to pour (and flip).

4. Heat a nonstick skillet or griddle over medium-low with coconut oil

5. Pour pancake batter onto skillet, making ~2 diameter pancakes.

6. Once the tops of the pancakes look less wet and more dry, they’re ready to flip. Or sneak a peek under the pancake and if the edges are golden brown, they’re ready to flip. Allow bottoms to get golden, another minute or so, and place on a cooling rack until ready to serve.

7. Continue to add coconut oil to pan as needed while you make more pancakes. Batter should make about 10 small pancakes.

8. Enjoy!

*Notes – flaxseed meal adds to the nutritional value profile in this smoothie pancake. If you don’t have flaxseed meal, use an egg, and do not add more water

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