Banana Spinach Pancakes

Banana and Spinach Pancakes - a great breakfast idea!

Ingredients:

1 cup (150 g) white all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

pinch of salt

1 egg

1/2 cup (150 g) mashed ripe bananas (about 1 ½ ripe bananas)

2/3 cup (170 g) milk of your choice (e.g. soy milk)

1 cup (50 g) baby spinach, rinsed

Oil, to grease the pan (e.g. coconut oil)

Directions:

1. In a small bowl, mash the bananas with a fork until smooth, leaving only a few small pieces (to maintain texture). Measure out half a cup of mashed banana (about 1 ½ ripe bananas). Set aside.

2. In a large bowl, whisk together all the dry ingredients (flour, baking powder, cinnamon, pinch of salt).

3. In a blender, add the milk and spinach and blend until completely smooth and no spinach leaves are visible.

4. Lightly beat the egg in a bowl. Then add the mashed banana and mix with the egg.

5. Add the banana-egg mixture and the spinach-milk mixture to the dry ingredients and mix well (just don’t overmix – the batter should be slightly lumpy).

6. Heat a non-stick frying pan over medium heat. Lightly grease with oil or butter. Add about 1/3 cup of batter for each pancake. Cook for 2-3 minutes (until bubbles appear on the surface), then flip and cook for another 1-2 minutes (until nicely browned). Repeat with the remaining batter.

7. Serve the pancakes warm with your favorite toppings (such as fresh fruit, maple syrup, or yogurt).

Yield: 6 pancakes

Recipe: wholefoodsoulfoodkitchen.com