Spinach Pancakes Recipe

• servings: 16 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 cups rolled oats

1 medium ripe banana

1 egg

1 cup almond milk

3 tbsps maple syrup

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

3 oz fresh spinach

Directions

In a high speed blender, grind oats until flour like consistency, making oat flour.

Add in remainder of ingredients and blend until well combined, stopping to scrape down sides as needed.

Let batter rest for about 10 minutes to thicken up, as the oats will fluff up.

Pour 1/4 cup batter onto medium-low skillet that has been greased with butter or non-stick spray.

Flip over once bubbles have formed and bottom is golden brown.

Repeat until all pancakes are made.

Nutrition

• Serving Size: 16 pancakes
• Calories: 64 kcal
• Total Fat: 1 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 0.8 g
• Trans Fat: 0.001 g
• Cholesterol: 10 mg
• Sodium: 127 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 2 g