Surprise everyone with these healthy spinach oatmeal pancakes for breakfast.
Cooking Time
30
Difficulty
2
Servings
8
Ingredients For This Recipe
1 cup 1% Milk
1 cup Plain Greek Yogurt
2 Large Eggs
1 tbsp Vanilla Extract
1 ½ cup Spinach
2 ½ cups Oat Flour
2 tbsp Ground Flax Seed
2 tsp Baking Powder
1 tsp Baking Soda
½ cup sugar
½ tsp Cinnamon Powder
1 tsp Kosher Salt
Garnish
Blueberries (to taste)
Pomegranates (to taste)
Or Fruit of choice (to taste)
Agave Syrup or Honey Drizzle (to taste)
2 cups mushrooms, sliced
Preparation
Place all the ingredients into the Blender Jar except the garnish and blend on low for a couple seconds and then turn the speed too high for 1 minute or until well combined, use the Tamper if needed to help you process.
Pour the Pancake Batter out into a 3-quart Mixing Bowl and let it sit for 10 minutes until it thickens up. (Chef Note: This step is key or else your pancakes won’t form.)
Spray or using a napkin with oil coat the surface of the skillet and pre-heat for 40 seconds on medium-low.
Using the ladle, ladle one scoop of Pancake Batter into the center of the skillet; the batter will continue to thicken up so use the Silicone Spatula if needed to help you.
Cook each side of the Pancake for about 2-3 minutes.
Repeat the same step over with the remaining Pancake Batter.
Plate and Garnish with Blueberries and Pomegranates to taste and a drizzle of Agave or Honey.
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