Pancakes packed with hidden nutrition and loved by the whole family. I promise you can't taste the spinach! My son has an aversion to green veggies, but he eats these like candy without syrup.
2 cup raw spinach, packed
1 ripe banana
1 cup blueberries
1 cup almond (or regular) milk
1 tablespoon maple syrup
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 tsp vanilla
Blend the spinach, banana, blueberries, milk, egg, vanilla, and syrup in a blender until all ingredients are thoroughly chopped and well incorporated .
In a bowl, mix the dry ingredients together. Pour wet ingredients into the dry mixture and stir until well combined.
Grease a skillet or griddle and heat to medium heat. I like to use coconut oil.
Drop 1/4 cup of the batter on the pan per pancake. Cook until bubbles appear. Flip and continue cooking until golden brown. Makes about 12-14 pancakes.
Top pancakes with butter and maple syrup or agave. Or just cut them up plain for your baby : )