Green Pancakes
Ingredients
1 cup Oats
1 cup Baby Spinach (packed)
1/2 cup Oat Milk (unsweetened, plain)
3/4 cup Unsweetened Applesauce
1 Egg (large)
1 tsp Baking Powder
1 tbsp Extra Virgin Olive Oil
Directions
Add the oats to a blender and blend into a flour consistency, about 30 seconds. Add the baby spinach, milk, applesauce, egg, and baking powder. Blend until smooth, scraping down the sides as needed.
Heat the oil in a nonstick pan over medium heat. Pour 1/4 cup of the batter at a time and cook for two to three minutes per side, or until cooked through. Transfer to a plate. Repeat until all the batter is used.
Divide the pancakes onto plates and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days, or freeze for up to two months.
Serving Size: One serving equals three to four 4-inch pancakes.
More Flavor: Add cinnamon, vanilla extract, salt, chia seeds, flax seeds, or hemp hearts.
Additional Toppings: Top with maple syrup, honey, cottage cheese, nut or seed butter.
Make it Vegan: Use a flax egg instead.
No Applesauce: Use banana instead.
No Oat Milk: Use dairy or any alternative milk.
Batter Consistency: Add more milk if the batter is too thick, and more oats if the batter is too thin.
Nutrition Facts
Makes 2 Servings
Nutrients per serving: Calories: 322 | Protein: 10 grams | Fiber: 6 grams | Carbohydrates: 43 grams | Fat: 13 grams | Sugar: 11 grams
