Spinach is by far my most favourite leafy green. It is so damn easy to sneak this nutritious guy in anywhere without comprising taste or texture. Green may be quite the intimidating colour for littles, but I am hoping they are more inclined to trying green pancakes than they are to their sides of broccoli and peas that they throw on the ground. Everyone loves pancakes, right?
This recipe does have a little bit of added sweetener so I would recommend making these for those little gems in our lives that are one year and older. Alternatively, you could simply omit the coconut palm sugar and pair the mini cakes with something sweet on top like some ripe bananas. A couple of soaked dates could also be used in its place for the truest form of an all-natural sweetener which would be more suitable for those under one.
Please note that this recipe is also super-duper adult friendly. Duh. Instead of 10 minis, make 5 or 6 biggies. Spinach pancakes for all. Why make things more complicated than they have to be?
Mini Spinach Pancakes
- 2 cups spinach
- 1 cup oats
- ¼ cup sorghum flour (any grain based flour should work here)
- 2 eggs
- 4 Tbsp. milk/milk alternative
- 2 Tsp. coconut palm sugar
- 1.5 Tsp. pure vanilla extract
- 1.5 Tsp. baking powder
- Pinch of sea salt
- Blend all ingredients together in a food processor.
- Set your element at a low-medium heat and lightly spray or coat a frying pan with coconut oil.
- Using a 1/8th measuring cup, pour the batter onto the pan.
- Cook for roughly 5 minutes and flip the pancakes once the edges start to turn golden brown. Cook for another few minutes.
- Remove from heat to let cool and garnish with the endless possibilities there are to choose from.