Green Pancakes and Eggs Recipe

Unconventional yet wholesome and rich in nutrients, these mini green pancakes are worth adding to your weekday morning menu. The stars of the show are spinach, banana, and whole grain oat flour, which make these delicious green orbs gluten-free, moist, and densely packed with flavor. Trying to get out the door without resorting to refined sugar? Top yours with fresh fruit and plain Greek yogurt or go the savory route with a fried egg and a sprinkle of walnuts.

Directions

1. Combine banana, spinach, oat flour, cinnamon, baking powder, and vanilla in a single-serve blender. Crack in two eggs and blend until very well combined. Set batter aside to rest and thicken for 5 minutes.
2. While batter rests, preheat a nonstick pan or griddle to medium-low heat. Check batter consistency and stir in 1 tablespoon of milk or water at a time if needed, just until batter is pourable (avoid adding so much that the batter looks runny or watery).
3. Lightly grease pan or griddle and pour 2 tablespoons of batter onto the surface for each pancake (this will make about a 2.5” pancake). Cook pancake 1-2 minutes on each side until golden, flipping only once when the edges look set, lose their shine, and any bubbles on the surface start to pop. Repeat with all remaining batter.
4. When pancakes are ready, top with extra Pete and Gerry’s Organic Eggs cooked to your liking. Finish with a drizzle of maple syrup or your choice of toppings and enjoy!