Rachel’s Favorite Green Pancakes
Happy Spring & Happy Earth Month CRUSHers! While we’re still receiving record amounts of snow here in SLC, I know that green grass and flowers are on the horizon…I hope
These bright green pancakes make me smile and they’re also a reminder that brighter, greener days of spring and summer are ahead!
Did you know that 90% of us don’t get enough vegetables every day?
90%! Pretty shocking, right?
According to the USDA, most of us need between 2 and 4 cups of vegetables a day.
But the truth is, most people don’t sit down to eat a big bowl of veggies every day. Veggies usually end up as an afterthought in a side dish.
This is why sneaking veggies into your meals (including BREAKFAST) is such a great idea! It’s a pain-free way to get more of them into your diet.
I know this tip might fall into the category “I know this but I don’t do it very often.”
Consider this your reminder that it’s time to START!
I have some ideas to get you going.
7 Easy Ways to Add Veggies to Your Breakfast
- Stir spinach, asparagus, mushrooms, broccoli, peppers, or any other green into your eggs – think: veggie omelets, scrambles, or baked vegetable quiche/casserole.
- Shred zucchini or carrots into overnight oats, yogurt, or chia pudding – or stir them into your oats while they cook (surprisingly yum!)
- Make a big batch of veggie hash (basically saute a bunch of veggies together) ahead of time, and when it’s time to eat, heat it up and add a poached egg on top.
- Add frozen cauliflower, frozen beets, frozen kale, or frozen spinach to your smoothies.
- Top your avocado toast with freshly snipped herbs & micro greens (yes, fresh herbs & micro greens count!).
- Make a grain bowl with leftover quinoa or rice and stir in some spinach and feta/goat cheese while you heat it up. This will keep you feeling full for hours!
- Make this pancake recipe! Adding fresh spinach to your pancakes doesn’t change the flavor much at all (they are DELICIOUS!) but it does produce a beautiful bright green, nutrient-packed pancake!
Your assignment: Sneak some veggies into your breakfast a couple of days this week.
You don’t have to overhaul your entire lifestyle to feel healthier and more energized fast.
It really IS about making small changes over time that you can actually live with!
We’re all about creating REAL sustainable transformation and change while also making it delicious and FUN!
Raw Spinach is the ONE thing that I don’t measure “exactly” for this recipe. I grab 2 huge handfuls of raw baby spinach and consider that to be 2 cups because it’s a little tricky to measure using measuring cups.
How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
The sweetness factor is such a PERSONAL preference, so please consider this when adding in the honey or maple syrup. Depending on your taste, you may want a bit more or less.
- 2 heaping cups of fresh baby spinach
- 2/3 cup canned unsweetened coconut milk or milk of your choice
- 1/2 cup oat flour
- 1/2 cup almond flour
- 2 Tbsps gluten-free flour, or arrowroot powder
- 2 Tbsps raw honey or pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 large eggs, room temp
- unrefined coconut oil, to cook the pancakes
- 2 cups fresh blueberries
- 1 banana sliced
- raw honey or pure maple syrup, to drizzle
In a blender or food processor add the spinach, coconut milk, all flours, honey, vanilla, baking soda, and sea salt.
Pulse until your batter is smooth and vibrant green. Stop and scrape the sides of your blender a few times to incorporate everything well.
Add in the eggs and pulse for 5-10 seconds more, just until incorporated. If time allows, let your batter sit over the counter for 10 minutes. This helps achieve a fluffy texture and better rising.
Heat a large skillet over medium-low heat and drizzle with a bit of coconut oil.
Spoon your batter into the skillet, keeping them at about 3 inches in diameter.
Cook the pancakes for 2-3 minutes per side. When bubbles begin to form, it’s time to flip.
Serve with fresh blueberries, banana slices, and extra honey.
Enjoy while hot.