Okay, okay I know – why did I have to go and ruin something as perfectly good as pancakes by trying to make them all healthy? It wasn’t intentional I promise! If you follow me on Instagram, you might have seen the carrot cake pancakes (recipe here) I made the other day. They were delicious, and even included a small serve of vegetables (carrot, obviously) as well – New Years resolution to include more veggies in my diet whilst still eating yummy food – tick. They tasted just like a mix between carrot cake and pancakes, which is perfect for people would want to indulge but also trying to eat clean at the same time. It got me thinking about other ways to sneak veggies into sweet, healthy breakfasts and I immediately thought of green smoothie pancakes.
I had a quick look around on Google, but I couldn’t really find too much so I set about to see what I could come up with. It took a few attempts to get them just right – so please read the notes in the recipe before starting to cook them – but the final product is pretty damn good. No, they aren’t exactly the same as the pancakes you ate when you were growing up, so if thats what you’ve really got a hankering for then best to stick with that option. But if you want to be able to enjoy pancakes while still eating clean, whole foods and getting a serve of veggies at the same time (and you want a change from actually drinking your green smoothie) then these, my friend, are for you.
Green smoothie pancakes
Notes: I tried to make the batter a few different ways but making it in a blender (the same way you would a green smoothie) worked the best and resulted in the fluffiest pancake. The pancakes are quite delicate when cooking and will work best if you test them before flipping them by sticking a spatula under one edge and lifting up slightly – if the top if still quite runny then leave for a bit longer until its set and you can easily pick the pancake up to flip it. I had the best luck making smaller pancakes (pikelet sized), however my pancake flipping skills are questionable at the best of times, so see how you go.
2 Tbsp rolled oats
2 Tbsp dessicated coconut
1 Tbsp almond meal
1/2 ripe banana
1/3 cup milk (almond, coconut, dairy)
1/2 cup washed greens (kale, baby spinach, cos/romaine lettuce)
1 tsp stevia/raw honey
1/2 tsp baking powder
1 tsp freshly squeezed lemon juice
1/2 tsp maca powder (optional)
1/2 tsp cinnamon (optional)
1 heaped teaspoon of chia seeds
1 Tbsp water
1/2 Tbsp shredded coconut
1/2 Tbsp dried berries (goji, cranberries, blueberries etc)
1 tsp each pumpkin, sunflower, sesame seeds
Yogurt (dairy or coconut, or cashewgurt)
Combine the chia seeds with water and leave to sit for 20 minutes or until they have formed a gel-like consistency.
Heat a large frying pan or skillet over a medium to low heat while you make the batter.
To make the pancake batter, add the first three ingredients (oats, coconuts, almond meal) to a blender and process into a powder. Add the remaining ingredients and blend until smooth. Add the chia gel and pulse once or twice to combine.
Use a tablespoon to place a heaped spoonful of batter into the pan, and then use the back of the spoon to spread out the batter slightly (you may need to spray a little cooking oil first depending on what type of pan you are using). Once the pancakes have set and are browned on the bottom, flip and cook a minute or so on the other side, until cooked through.
Serve pancakes topped with yoghurt and the coconut/berry/seed mix.
Makes 6 small pancakes (1 serving) – for more people, increase ingredients accordingly