V's Spinach Protein Pancakes

Spinach Protein Pancakes

These spinach pancakes are completely dye-free, and get their natural color from fresh baby spinach. They taste just like regular pancakes because fresh spinach has such a mild flavor. Once you blend it in with the milk, you get that gorgeous bright green color, and you don’t even know there’s a vegetable inside. 

Spinach is full of iron and adding it into recipes like these pancakes, smoothies, or even mac and cheese is a great way to get in a few extra servings of greens! Once your kids taste these pancakes they’ll be begging to eat their greens first thing in the morning, so be prepared to make this recipe often. 

Ingredients:

• 1 cup packed fresh spinach

• 1 cup buttermilk

• 1 large egg

• 1 tablespoon oil

• 1 cup white whole wheat flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

Preparation:

1. In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.

2. In a separate bowl, whisk together the remaining ingredients.

3. Whisk the wet ingredients into the dry ingredients until just combined.

4. Heat a large pan or griddle over medium heat and grease with butter or oil.

5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.

6. Flip the pancakes and cook for one minute longer and serve.

*Mixture can also be used in a waffle iron following manufacturers directions.

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