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Spinach Pancakes

These spinach pancakes are so quick to whip up in the morning. The bonus is that they are super-nourishing too. They are also a great way to get in some greens, especially for toddlers who are becoming a tad picky with their food choices.

They can be savoury or sweet. If you are looking for a sweeter option, simpky pop a banana into the mix.

Filled with fibre from the oats and spinach as well as folic acid, vitamin A, vitamin C, vitamin K, iron and vitamin C, these little bad boys are truly a win when it comes to eating something yummy and getting a good dose of nutritional power for the morning.

Ingredients

1½ cups rolled oats
1 cup baby spinach
1 cup unsweetened almond milk/low-fat milk
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon coconut oil

Method

1 Place the rolled oats, baby spinach, milk, eggs, baking powder, vanilla essence and cinnamon into a blender or food processor.
2 Blend all the ingredients until they form a smooth consistency.
3 Place a large non-stick pan onto a medium heated stovetop and add the coconut oil.
4 Once hot, add even scoops of the spinach batter to the pan, making small round pancakes.
5 When bubbles start to form in the pancake, flip it over, cooking both sides for a few minutes until they get a golden tinge.

Tip : These can be frozen and re-heated.
Serve as a sweet dish by adding bananas or as a savoury dish. I like to use ricotta cheese and smoked trout/salmon as a topping

 

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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