Blender Spinach Pancakes

Kickstart your day with these delicious spinach pancakes! Blended to perfection and ready in just 20 minutes, they’re a fun and easy way to sneak in some greens. Plus, they’re gluten-free and dairy-free.

Blender Spinach Pancakes

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Ingredients

• 1/4 cup almond milk

• 1 medium ripe banana (100 grams)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 packed cup spinach (50 grams)

• 1 heaping cup rolled oats (110 grams)

• 1/4 cup ground almonds

• 1 teaspoon baking soda

• pinch salt

• oil or butter, for greasing

• toppings of choice

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Instructions

1. Add all ingredients to a blender and blend for about 30 seconds until smooth, being careful not to over-mix. Let the batter rest for 5 minutes—it should be fairly thick.

2. Heat a large nonstick skillet or griddle over medium-low heat. Once hot, add a bit of cooking fat and let it warm up. Using a 1/4 cup scoop, pour the batter into the pan to form evenly sized pancakes (about 8 total). Cook for 2-3 minutes until the edges start to fluff up. Since there won’t be many bubbles, watch for the sides to set. Flip and cook for another 2-3 minutes until golden brown. Depending on your pan size, you may need to cook in batches.

3. Top with your favorite toppings and dig in!

Source: Eat the Gains