My daughter, like myself, loves breakfast! I learned quickly it’s the main meal of the day she will eat just about anything, so I had to figure out a way to get her greens in besides the typical smoothie she loves to drink. We love pancakes and I wondered how pancakes would taste with certain veggies in the batter. I mean if you eat carrot cake then why not have carrot cake (without the extra sugar) pancakes? When St. Patricks Day arrived, I came across a spinach pancake recipe but when I made them, they weren’t very tasty. I started tweaking with the recipe and noticed that adding orange zest made a HUGE difference (besides other minor tweaks). So much so that our little pituchi (it’s our nickname for Isabella…did I mention we’re a little quirky?) is happy eating them without the maple syrup. Big plus for mama!
I know it looks weird but try them! I promise you won’t taste the spinach (if you do, well then I guarantee it’s psychological…yes I said it). Your little ones (or spouses that don’t care for greens) will have a healthy breakfast and you can pat yourself on the back for eating your greens early in the day. Whatever is left over, I freeze in little baggies so Isabella can have them during the week. Fast, easy and delicious!
- 1 ½ cups of packed fresh spinach
- 1 cup of milk
- 1 large egg
- 2 tablespoon of applesauce or vegetable oil
- 1 cup of whole-wheat flour
- zest of an entire orange
- 4 tablespoons of sugar
- 1 tablespoon of ground flaxseed
- 1 teaspoon of baking powder
- 1/2 teaspoon of vanilla
- ¼ teaspoon of salt
- In a blender, combine spinach, milk, egg, vanilla, orange zest and applesauce until smooth, about 30 seconds. (Depending on your blender, you will still see specks of spinach and that’s ok!)
- In a medium bowl, whisk together all the dry ingredients. Add it to the blender and blend for about 20 seconds. Pour it back into the medium bowl.
- Grease a large skillet or griddle with butter on medium-high heat. For each pancake pour about 1 tablespoon of batter onto the skillet, leaving enough space for the batter to spread. Cook for about 2-3 minutes, turning only once.
Then it’s poured onto the griddle….is it weirding you out yet?