Green Pancakes

It was Halloween morning and my second attempt at my Green Pancakes. The first attempt did not go well, but I thought I would try again (with a touch more almond flour) because green goblin pancakes sure would be fun for Halloween breakfast! As if the excitement of dressing up like a unicorn (cute Halloween pics below) and wearing sparkly makeup wasn’t enough to send shrieks through the house, let’s add some syrup!

In my recently posted waffle recipe, I admitted to my morning hanger problem… oops. So like those waffles, this batter is made in a blender just to simplify everything and get some food in my, uh… I mean my kids… belly faster.

Speaking of kids, these pancakes are perfect for all the kiddos in your family, even your baby! These are perfect if you are doing baby led feeding. My seven-month-old absolutely loved them, and because breastfed babies iron stores are depleted around six months, I was glad to give her something so high in iron. Thanks, spinach!

Now I know you might be thinking ‘spinach pancakes sound like my kid’s personal torture’, but don’t worry: they won’t even be able to tell there is spinach in them. Now, I don’t recommend lying to your kids by trying to hide the fact that there is spinach, but this is just spinach dressed up, so to speak. The spinach has such a mild flavor, gives the pancakes their fun green color, but they taste just like a bananas!

So what do we do for toppings? Arguably the most important part of a pancake breakfast, don’t skimp on the toppings. Because these taste so strongly of banana, peanut butter and/or chocolate chips are delicious options, chopped walnuts would be great, and you can’t go wrong with a hefty glug of maple syrup.

Whether you really deck these out with toppings, keep it classic, serve them up for a holiday breakfast (perfect for Christmas, St Patrick’s Day, or Halloween) or just a fun Saturday morning surprise, these Green Pancakes are sure to please!

Green Pancakes

  • Servings: 16-20 mini pancakes
  • Print

Ingredients

  • 4 small, ripe bananas – the more freckled, the better
  • 2 eggs
  • 2 cups of almond flour
  • 1 tsp of baking powder
  • 1 cup of loosely packed spinach
  • 1/2 tsp of cinnamon (I used coconut)
  • Desired oil for coating skillet

Directions

  1. Heat large pan (I used my cast iron) over medium-low heat and coat generously with oil
  2. Blend all ingredients in blender or food processor until smooth
  3. Pour small rounds on pre-heated skillet
  4. Once bubbles around the edges have formed and popped, flip pancakes over (these are quite delicate so be gentle)
  5. After about two minutes on the other side, take off pan
  6. Serve pancakes warm with desired toppings

For more breakfast recipes with leafy greens, check out my Berries and Greens Smoothie, Turkey Sausage Breakfast Bake, or Whole30 Breakfast Hash. For a heartier, less green (actually not green at all hehe) pancake, check out my Flax and Oat Pancakes. Have a little fun with breakfast, don’t skip the most important meal of the day…and enjoy your Pinch of Crazy!

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A Pinch of Crazy

Molly Mills is a Jesus follower, coffee lover, work-at-home wife and mother who values healthy meals with family. Molly wants to bring easy, healthy meals, with a pinch of crazy, to her readers.

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