About the Recipe
Is it time to re-commit to nourishing your well-being with daily healthy choices?
I always encourage you to make the healthiest choice available for you at any given moment. Breakfast is no exception. In fact, having a healthier breakfast is great for setting the tone for the rest of your day. When you start the day right living out your intention to make healthy choices, it becomes easier to be consistent throughout the day because you already have that foundation of having made a healthy choice.
And since we're talking about breakfast, here's a healthified version of pancakes, a breakfast favorite--Green Pancakes! The color might be off-putting for you and your kids but look at it as a quirky and fun way to start your day, besides being a healthier choice.
You will see that the use of spinach, banana, fruit in season, non-dairy milk and coconut yogurt is what makes this a healthier version of the tradiitonal pancakes
Read Green Eggs and Ham with your kids to introduce them to this dish. Be creative and have fun!
View the video on how to make this recipe:
https://youtu.be/tj6izbQ7TMg
Ingredients
1 ¾ cups (435ml) almond milk
1 egg
1 ripe banana, coarsely chopped
85g. (3 oz) spinach
2 cups (300g) self-rising flour
¼ cup (55g) coconut sugar
¼ tsp. baking soda
2 Tbsp. coconut oil, melted
½ cup (140g) coconut yogurt, to serve
1 cup seasonal fruit, to serve
Preparation
Step 1
Place the milk, egg, banana and spinach into a blender and blitz until smooth.
Step2
Combine the flour, sugar and baking soda in a large bowl. Make a well in the centre, and add the smoothie mixture. Whisk until well combined and a smooth batter has formed. Cover and set aside for 30 minutes to rest.
Step 3
Heat a large non-stick frying pan over medium-low heat and brush it with a little coconut oil. Pour ¼ cup (60ml) of the batter into the pan, and cook for 1-2 minutes or until bubbles appear on the surface. Then flip the pancake and cook for a further 1 minute on the other side, or until lightly coloured. Repeat this process with the remaining batter to make 16 pancakes.
Step 4
Divide the pancakes among the serving plates (4 per serving). Top with yogurt and fruit to serve.
Nutrition per serving:
398 kcal
4g Fats
86g Carbs
7g Protein
14g Fiber