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Green Smoothie Pancakes
Green Smoothie Pancakes
Green Smoothie Pancakes
These Green Smoothie Pancakes combine the benefits of a nutritious green smoothie with the fluffiness of pancakes, creating a healthy and fun breakfast option. Packed with spinach, fruit, and protein, they’re a great way to start your day with a dose of greens and energy!
Ingredients
For the Pancake Batter:
- 1 cup rolled oats (blended into oat flour)
- 1 ripe banana (for natural sweetness and moisture)
- 1 cup spinach (fresh or frozen)
- 2 large eggs
- ½ cup milk (any kind, dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- 1 tablespoon honey or maple syrup (optional, for extra sweetness)
- Pinch of salt
For Cooking:
- 1-2 teaspoons coconut oil or butter (for greasing the pan)
Instructions
1. Blend the Ingredients:
In a blender, combine the oats, banana, spinach, eggs, milk, vanilla extract, baking powder, cinnamon, and a pinch of salt. Blend until smooth and creamy. If the batter seems too thick, add a bit more milk until you reach a pancake batter consistency.
2. Heat the Pan:
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.
3. Cook the Pancakes:
Pour ¼ cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes on one side, until bubbles form on the surface and the edges start to set. Flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown.
4. Serve:
Stack the pancakes on a plate and drizzle with maple syrup, fresh fruit, or a dollop of yogurt for added flavor and texture.
Tips and Variations
- Add-ins: Add a tablespoon of chia seeds, flaxseeds, or protein powder to boost the nutritional content.
- Fruit Variations: Add other fruits like mango, blueberries, or strawberries for different flavors.
- Dairy-Free: Use almond milk, oat milk, or coconut milk instead of regular milk.
- Top with Nut Butter: Spread almond butter, peanut butter, or cashew butter on top of the pancakes for extra protein and richness.
- Make It Green: For a deeper green color and more veggie nutrients, increase the spinach or add kale.
Storage:
- Refrigerate: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze pancakes by placing them in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag for up to 1 month. Reheat in the toaster or microwave.
Enjoy a stack of these nutrient-packed Green Smoothie Pancakes as a delicious and energizing breakfast! 🥞🥬🍌
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