SUPER GREEN POWER PANCAKES
Does a recipe ever just make you smile? This is definitely one that does that for me — it’s got such an interesting story, which I’m reminded of every time I make it. And I make this one A. LOT.
I developed these pancakes years ago during a kitchen experiment in which I was developing a pancake for a friend who wasn’t feeling so swell. Pancakes sounded good to her, but because she wasn’t able to eat much at the time, the pancakes needed to be a bit unique. I wanted to make an oat-based pancake that had a fluffy, more traditional pancake texture. Nutritionally, it needed have protein and…. provide a veggie serving. Basically, it needed to be like a mini complete meal in itself.
Somehow it happened on the first try. I kept re-testing it to see if it was a fluke. It’s wasn’t. This recipe is so easy (i.e. you toss all ingredients into the blender, blend until smooth, then cook as usual) and it’s become one of my favorites as well as a favorite breakfast for friends and their kids.
Last year my friend (and past roomie! shoutout to Leah!) from grad school told me that the recipe was one of her faves and she had shared it with friends and family. My friend Ksenia posted it on her Instagram account and an artist loved it so much she made the green stack into an illustration! How cool is that?!?!
The pancakes freeze well and also keep well in the fridge. I like making a double (or triple) batch and then eating them for meals and snacks for a few days. The leftovers make delish pancake tacos, filled with nut butter and cacao nibs.
And let me tell you, as someone who had some serious pregnancy-related nausea and vomiting for 20+ weeks… these pancakes saved me during those small windows when I could get something down. The only trick is finding someone to make them for you. Or thinking ahead and freezing a bunch. I did not do that last one, but thankfully my husband found it in his heart to cook up quite a few batches when I was sick.
SUPER GREEN POWER PANCAKES
[makes 12, 4.5-inch pancakes]
prep time: 5 minutes
cook time: 10 minutes
laze around time: 15 minutes
8 ounces unsweetened almond milk
1 giant handful kale or spinach
1 1/4 cups rolled oats
1/2 teaspoon ground cinnamon
1 large very ripe banana
1 teaspoon Vanilla extract
2 large eggs
2 large egg whites
2 tablespoons ground flaxseed
Blend all ingredients together in a blender until smooth, about 1.5-2 minutes.
Let sit, covered, in the refrigerator for 15-20 minutes to thicken.
Lightly coat a skillet with oil and set over medium heat. Pour 1/3 cup batter into pan and cook until small bubbles form and don’t re-close. Flip and cook for an additional 2 minutes, or until cooked through. Repeat with all batter.
Top finished pancakes with sliced banana, walnuts, yogurt, maple syrup, or any other toppings you love.