Start the day with a serving of green veggies that the whole family will love! These taste great and can safely be offered to babies starting solids.
For older kids and adults, I recommend serving with pure maple syrup or a spread of peanut butter. Seriously so good!
These are egg free, dairy free, and if you make them with certified gluten free oats then they are also gluten free.
Although these have no added sugar, the sweetest from the banana cuts makes them taste amazing. I recommend using very ripe bananas for this. As bananas ripen, they also sweeten so the more brown spots, the better in this case!
INGREDIENTS
1.5 cups old fashioned rolled oats
1 cup almond milk (any milk will work)
1 cup fresh spinach
2 large OR 3 small bananas
1 tbsp baking powder
1 tbsp coconut oil (or butter)
DIRECTIONS
In a high-speed blender, add old-fashioned rolled oats, ripe bananas, baking powder, baby spinach leaves, and almond milk.
Blend on high until the batter is smooth, green, and no bites of oats are showing. Let the batter sit to thicken for 10 minutes.
Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 3 tablespoons of batter per pancake.
Cook for 2 minutes on one side, then when the borders are drying out, flip with a spatula and cook for 1-2 minutes on the other side.
Allow time to cool, add toppings, and enjoy!
STORAGE
Store pancakes for 4 days in the fridge in a sealed container or freeze for up to 3 months.
Snacks with Jax 