Hello everyone, how are we these days? These Banana Spinach Pancakes are best for Sunday breakfast or brunch. It is straightforward to do it. You can ask the kids to do it together. So that gets into cooking!!!!!
Ingredient for Banana Spinach Pancakes
- 2 medium ripe banana
- 1 cup wholegrain flour (or all-purpose flour)
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup any plant-based milk (I used oat milk)
- 1 good handful of baby spinach
Mix berries Syrup:
- 1 cup frozen mixed berries
- A dash of water. (You can add more to suit your consistency
- 1 tbsp rice syrup
Method for Banana Spinach Pancakes
- In a bowl, using a fork mash the two bananas. Mix through the grounded flaxseed.
- Add the baking powder, flour, and vanilla extract. Mix well.
- To a blender add the milk and spinach. Blend until smooth and add to the bowl. Mix until thoroughly combined and smooth.
- Pour a little bit of oil into a non-stick pan, and heat on low to medium heat.
- Pour 1 ladle of batter. Cook for a couple of minutes until bubbles are well-formed on the top, then flip the pancake. Cook for another 1 minute. Taking your time and cooking the pancake on lower heat will keep them from browning too much and keep the bright green colour. Repeat with the rest of the batter.
To the mix berries syrup
- To a small pot add the frozen blueberries, lemon juice, chia seeds, water, and maple syrup.
- Bring to a slow boil for 5 minutes and turn off the heat.
- Stack the pancakes and cover the mixed berries syrup and enjoy it.
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