Recipe: The Healthiest Pancakes in the World
We’ve teamed up with Sam Rice at The Midlife Kitchen who has just launched her new blog stealthhealthblog.com to bring you a super delicious and nutritious recipe each month. This month she's sharing her super easy, tasty, healthiest pancakes in the world!
I’ve been making pancakes with just banana and egg for the longest time - I love how easy and healthy they are - but then one day I saw, on Instagram, spinach pancakes and it inspired me to throw in a handful of baby spinach (it doesn’t affect the taste or texture, just adds great green nutrition). Then for better flipability, I added a handful of oats and the rest is pure food alchemy. And that’s the story of how the healthiest pancakes in the world came to be.
SERVES: 2
KITCHEN TIME: 5 mins prep, 6 mins cooking
INGREDIENTS
1 large or 2 smaller ripe bananas, peeled
2 eggs
50g spinach leaves
50g rolled oats (for GF use GF-certified oats)
PREP TIP
This is a great way to use up overripe bananas because they are so sweet and sticky – you can always chop them up and freeze them and then defrost later to make these pancakes.
METHOD
Put everything in a blender and blend until really smooth (around a minute) and of a pour-able consistency. Add a little water to loosen if required. Heat a large non-stick pan, if it’s a good one you won’t need any cooking oil or add just a drop of oil to the pan or a light spray if you have spray oil. When the pan reaches a medium heat pour palm-sized pancakes into the pan. Leave for 2-3 minutes until golden then flip over and cook for a couple of minutes on the other side.
SERVING TIP
The pancakes are sweet because of the bananas so you don’t really need to drizzle with maple or honey, but you can if you like. I love to serve these with fresh berries, or frozen ones heated up with a tsp of maple syrup to make a hot berry sauce. Sprinkle with mixed seeds and add a dollop of Greek yoghurt for even more great nutrition.
Click here for a printable version of this recipe.
