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naturally green pancakes

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Naturally Green Pancakes

This recipe makes about a dozen small pancakes. You might want to double the recipe if you're feeding a crowd or people with hearty appetites. I enjoy making fun recipes to celebrate minor holidays with my children. decided to make a dairy-free version of the green pancakes for a fun breakfast. The pancakes get their color from spinach (shh!) and their sweetness and flavor from banana. If you think you’ll need a little more sweetness to sell these shamrock-colored pancakes in your home, I recommend adding some dairy-free whipped cream “clouds” and rainbow sprinkle “rainbows” as toppings.

Ingredients :
  • Maple syrup
  • Rainbow sprinkles
  • Dairy-free whipped cream
  • 1 cup All-purpose flour
  • 1/4 tsp. Salt
  • 1 tsp. Vanilla extract oil
  • 1 tsp. Ground cinnamon
  • 1 1/2 tsp. Baking powder
  • 2 Large eggs
  • 2/3 cup Mashed banana
  • 1 cup Plain dairy-free milk
Directions :
  1. Place the spinach, milk, banana, eggs, baking powder, cinnamon, vanilla, and salt in a blender, and blend until very smooth.
  2. Add the flour and briefly blend until the flour is completely mixed in.
  3. Heat a greased frying pan or griddle over medium heat.
  4. Pour the batter by the scant 1/4-cup full onto your prepare griddle to create 3-inch pancakes. Cook until the pancake is bubbling on the top and the edges are dry approximately 2 to 3 minutes. Flip the pancake and cook until cooked through approximately 1 to 2 minutes. Repeat with the remaining batter.
  5. Serve the green pancakes with any of the optional toppings, if desired.

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