Banana Pancakes
Happy (early) St. Patty's Day! I'm not Irish, but having an excuse to celebrate mid-week is definitely cool with me. Especially since it's a distraction from finals week insanity!
Green beer is unfortunately not part of my St. Patrick's celebrations as I can't tolerate the gluten. So, I've come up with green pancakes for gluten-free festivities!
These pancakes are not the thick and fluffy pancakes of your youth- no carb overload or feeling heavy after breakfast. As they are a bit thinner, I suggest stacking them, then drizzling with honey or syrup and banana.
INGREDIENTS
1 tablespoon coconut oil, melted
1 large egg
1 banana, ripe and mashed
1 handful spinach
¼ cup oats*
¼ cinnamon
¼ baking powder
dash of nutmeg
dash of salt
Optional toppings: Sliced banana, honey, almond butter
*Note: If dealing with intolerance or celiac disease, be sure to purchase certified gluten-freee oats
INSTRUCTIONS
Add oats to food processor. Blend until they reach a powder-like consistency with no chunks. Set oat flour aside. Add all wet ingredients and spinach to a food processor and blend until smooth. Add oat flour, spices and salt to the wet ingredients and pulse until smooth. Preheat a large sauté pan or griddle on medium heat. Using a cookie scoop or large spoon, drop 2-3 tablespoon scoops of batter onto the cooking surface. If you’re using a sauté pan, jiggle the pan a little to spread the batter out farther. Cook until the edges look done and gently flip the pancakes over and cook a few minutes more. Serve with sliced bananas and drizzled honey or syrup. Optionally, spread almond butter on the pancakes.