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Green Pancakes 

Prep Time

15 Min

Cook Time

50 Min

SErves

4

Calories

398

Fat

4g

Protein

7g

Carbs

86g

Fiber

14g

What You Need

  • 1 . cups (435ml) almond milk

  • 1 egg

  • 1 ripe banana, coarsely chopped

  • 3 oz. (85g) spinach

  • 2 cups (300g) self-rising flour

  • cup (55g) coconut sugar

  • tsp. baking soda

  • 2 tbsp. coconut oil, melted

  • cup (140g) coconut yogurt, to serve

  • 1 cup seasonal fruit, to serve

What You Need To Do

Place the milk, egg, banana and spinach into a blender and blitz until smooth.

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.

Heat a large non-stick frying pan over medium-low heat and brush it with a little coconut oil. Pour . 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.

Divide the pancakes among the serving plates (4 per serving). Top with yogurt and fruit to serve.

Menu Ingredients Information

Gluten Free

Gluten Free

Vegetarian

Vegetarian

contains nuts

Contains Nuts

Phone

(135) 236-7563

Email

info@dividietitian.com

Address

1234 Divi St. #1000 San Francisco, CA 33945