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Blueberry Banana Pecan Overnight Oats

 Blueberry Banana Pecan Overnight Oats Blueberry Banana Pecan Overnight Oats These Blueberry Banana Pecan Overnight Oats are a delicious, nutritious, and easy-to-make breakfast that you can prepare the night before. With the natural sweetness of bananas, the freshness of blueberries, and the crunch of pecans, this oatmeal will keep you satisfied all morning long. Ingredients ½ cup rolled oats ½ cup almond milk (or any milk of your choice) ¼ cup Greek yogurt (or dairy-free yogurt for a vegan option) 1 tablespoon chia seeds (optional, for added fiber) 1 tablespoon honey or maple syrup (optional, for sweetness) ½ ripe banana, mashed ½ cup fresh or frozen blueberries 2 tablespoons chopped pecans ½ teaspoon ground cinnamon ¼ teaspoon vanilla extract Instructions 1. Mix the Ingredients: In a mason jar or bowl, combine the rolled oats, almond milk, Greek yogurt, chia seeds (if using), honey or maple syrup, mashed banana, cinnamon, and vanilla extract. Stir well to comb...

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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