It’s always a good idea to slip leafy greens into any meal for a nutritious boost. And you’ll be amazed how spring spinach can be sneaked into these Instagram-ready pancakes without making them taste like a salad. Banana offsets the earthy notes of spinach with natural sweetness, lemon zest infuses the flapjacks with citrusy zing, and almond flour provides nutty tasting notes. Top with berries and a drizzle of maple syrup. The batter can be prepared the night before and may also be used in a waffle iron.
Extra prepared and cooled pancakes can be frozen in a single layer on a parchment paper-lined baking sheet. To reheat, stack frozen pancakes on a plate and microwave for 90 seconds, or until heated through. Or warm them using a toaster oven or even a push-down toaster.
1 cup (250 mL) oat flour
1/2 cup (125 mL) almond flour
1/2 tsp (2 mL) cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
Salt, to taste
3/4 cup (180 mL) milk or buttermilk
1/2 cup (125 mL) plain Greek yogurt
1 large organic egg
1 medium ripe banana
2 cups (500 mL) spinach
Zest of 1 lemon
1/4 cup (60 mL) chopped walnuts (optional)
In large bowl, stir together flours, cinnamon, baking powder, baking soda, and a couple pinches of salt. Place milk, yogurt, egg, banana, spinach, and lemon zest in blender and blend until smooth. Add spinach mixture to flour mixture and mix together. Fold in walnuts, if using. Let batter rest for 15 minutes to allow flour to soak up some of the liquid.
Heat greased skillet over medium heat. Pour 1/4 cup (60 mL) batter for each pancake into pan and cook for 2 minutes, or until darkened around the edges and bubbles form on the surface. Flip and cook for 2 minutes more. Place prepared pancakes on metal rack and keep warm in 200 F (100 C) oven while you prepare remaining batter.