Fluffy eggless green pancakes with banana and spinach. Healthy pancakes for kids, toddlers and adults. Simple, plant-based, dairy-free recipe. This easy to make recipe consists of organic wholesome ingredients. Delicious and soft, they are perfect breakfast, dessert or healthy meal after workout.
⅛cupextra virgin olive oil+ more for greasing the pan
¼teaspooncinnamon
1teaspoonpure vanilla extract
Instructions
In a blender add 1 ripe banana, 2 cups fresh spinach, 1 ¼ cup mineral water, ⅛ cup olive oil, ¼ teaspoon cinnamon and 1 teaspoon vanilla extract. Blend all the ingredients together and you'll get something like a liquid smoothie mix.
Gradually add 1 ½ cup whole wheat flour gently stirring it all together with a spoon. See that the batter isn't too thick for pancakes to be undercooked on the inside. Also, see it's not too runny, in that way they won't fluff up. The batter should be thick but able to run slowly and nicely off the spoon.
Lightly grease the pan with any vegetable oil or vegan butter. Wipe out any excess oil with a napkin.
Once hot, put 2 tablespoon of the batter in the pan to form a pancake. Cook it slowly, on low-medium heat so you don't burn on the outside before they're cooked in the middle.Flip it and cook on both sides until golden. Lightly grease the pan for every piece of pancake.