A few years ago, in an attempt to help my picky-eater with breakfast time, I created this healthy recipe for spinach pancakes. To my great surprise, my plan to make “cool, green pancakes” worked! Not only did my little guy like them, he even asked for seconds!
These health-friendly pancakes are sweetened with raw honey, packed with spinach, and loaded with healthy whole grains. What better way to start the day than to fuel your body with ingredients you can feel good about.
Start your day off right
While developing this recipe, I tried to use as many healthy ingredients as possible. By adding coconut oil, honey, spinach, whole wheat flour and whole grain oats, I feel confident offering this healthy breakfast to my family.
One of my favorite things about this easy recipe is that you get to use a blender to mix the ingredients! Simply add everything into your blender, puree, and voila, done in less than a minute! Be sure to cook them on low heat so they don’t brown too fast.
Healthy Spinach Pancakes
Ingredients
- 1 cup (packed) organic baby spinach
- 1 cup milk low fat cows milk, almond or coconut is fine!
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- 1/4 cup whole grain oats (quick oats work great!)
- 1 cup 100% stone ground whole wheat flour I like Bob’s Red Mill
- 2 tablespoons raw, unfiltered honey
- 2 tablespoons coconut oil vegetable oil is fine as a sub
- 1 egg
Instructions
- Add all ingredients into a blender. Add lid and blend/puree for 30-60 seconds or until smooth and well combined.COOK LOW AND SLOW: Heat a griddle on low heat (I like the temperature at 300 so they don’t brown too fast. Spray with non-stick spray. Pour pancake batter onto griddle and flip when golden brown. You can top these pancakes with a fruit topping or pure maple syrup. We also enjoy them as a snack after they’ve been refrigerated.
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