Author Notes
What if I told you that you can have your cake and eat it too? Well guess what- you can! These Green Banana pancakes are loaded with deliciousness while supplying your body with an excellent source of vitamin K, vitamin A, and iron. Serve to kids for a fun twist or treat yourself- you deserve it! —Sisley
Ingredients
- Pancake Batter
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1 cup
spinach
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1 tablespoon
greek yogurt
-
1
egg
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1
large ripe banana
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6 tablespoons
coconut flour (or any gluten free flour)
-
2 tablespoons
coconut milk
- Toppings
-
1 handful
fresh pomegranate seeds
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1 splash
100% maple syrup
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1/2 cup
shredded unsweetened coconut
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1/2 cup
greek yogurt
Directions
-
In a high-speed blender or food processor, blend all pancake batter ingredients together. Blend until smooth.
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Add 1 tbsp coconut oil, butter, or margarine onto a medium sized pan on medium heat. Pour about 1/2-1 cup of batter onto the pan. When small bubbles start to form, flip pancake and cook for about another 1-2 mins or until golden brown. Repeat this step until all batter is gone.
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Layer pancakes with greek yogurt, maple syrup, shredded coconut and pomegranate seeds for an extra crunch. Enjoy!
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