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Good Morning Pancakes

These pancakes are a family favorite, even toddler approved! They are gluten free & refined sugar free, loaded with healthy greens and omega fats to start the day off right. We store leftovers in the fridge and take them as a hiking snack to gobble up with berries.
Servings: 2 hungry humans

Equipment

  • Vitamix/high-speed blender (if grinding your own oats into flour)

Ingredients

  • 1 1/4 cup oats Blend into a flour using high-speed blender (alternatively can purchase oat flour if needed)
  • 1 tbsp ground flaxseed
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1 packed handful spinach
  • 3/4 cup unsweetened plant-based milk We love organic unsweetened soy milk
  • 1 ripe banana Brown spots welcomed!

Instructions

  • Make a flax “egg” by combing 1 heaping tbsp of ground flaxseed with 3 tbsp water in a bowl. Let sit for about 5 minutes while preparing wet and dry ingredients.
  • In a high speed blender, blend oats into a fine flour. Combine with baking soda, salt, and cinnamon in a large bowl. Use a high speed blender once more (no need to wash in-between uses) to combine the wet ingredients. Blend the spinach, unsweetened plant-based milk (we love organic soy milk), and a ripe banana.
  • Add the flax egg and blended spinach, milk, and banana to the bowl containing the dry ingredients. Mix all together until well combined into a thick batter. If too thick, pour small amounts of plant-based milk to help thin out.
  • Heat a non-stick skillet to medium heat and then pour 1/4 cup of your pancake batter at a time. Once bubbling after about 2 minutes, flip over and heat the other side for another 1-2 minutes. Place on a cooling rack or serve immediately with your favorite toppings. We love fresh berries, Nutzoo, and maple syrup!