Psst: I have a secret. I’ve never been all that into St. Patrick’s Day. I’m not a beer drinker, first of all, and the idea of cramming into a pub with a bunch of sweaty drunk people in big green hats that encroach into my personal space just isn’t my idea of a good time. Is the introvert in me showing?
If green beer and shamrocks are your favourite thing, I’ve got no beef with you. But I’d be happier hanging out at home or heading out for a sunny walk!
Speaking of green food, I’ve been working on a recipe. I often make pancakes on Sunday mornings, simply because who doesn’t love a good pancake, and because I’m trying to weave some traditions into our little family’s life. Being the nutrition-nerd that I am, I’m always trying to squeeze in some extra vitamins in my recipe, and pancakes are no exception.
In particular, I’ve been working on getting veggies into our breakfasts, and since pancake batter is liquidy, it’s a perfect vehicle for veggie puree! Before you call me crazy, or declare this recipe a blasphemy, hear me out. Spinach is such a mild green that it is actually really easy to hide in foods. The finished pancakes have a light green tint, so what better day to show them to the world than St. Patty’s Day?
These pancakes are sweet, fluffy, and delicious, and they contain no grains, flours, and a pretty heavy duty nutrient punch. Plus, the plantains are a great source of prebiotic fiber – top these with some probiotic rich yogurt, and you’ve made your guts super happy! And your kiddos? Well, tell ’em that these are leprechaun pancakes, and I’m sure they’ll gobble them up.
You might not find a pot of gold at the bottom of your stack, but you’ll find joy in your tummy, and isn’t that just as good? (#totalmomjoke)
These super green pancakes are stacked with great nutrition via spinach, and prebiotic fiber from the plantains. You won't find a pot of gold at the bottom of your plate, but you'll find a happy tummy!
- 6 eggs
- 2 cups spinach
- 1 banana
- 1 plantain (ripe - should have lots of black spots)
- 2-3 tbsp coconut oil or ghee, for frying
Add all ingredients to a blender.
Blend until smooth.
Heat frying pan to medium heat. Add 1 tbsp coconut oil or ghee.
Pour batter on hot pan, in about 2" diameter circles.
Flip pancakes when batter forms bubbles across the side facing up. You may need to add more oil after every 3-4 pancakes.
Keep hot on an oven-proof dish in oven at low heat until all pancakes are done.
Serve with your favourite toppings. We love grass-fed butter, plain yogurt, and a bit of maple syrup!