PICKY EATER...

Fluffy, enticing, bright emerald gems...Do you know a better way to start your day?!

Breakfast

Emerald Spinach Pancakes

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Picky eater…

Do you sometimes find yourself all wrapped up in the sweet stuff and tend to forget about the green stuff?

For those among us, you know who you are, do we have a treat for you!

Full of iron, these fluffy, bright emerald gems. Do you know a better way to start the day and get everyone, especially the little ones, excited to eat and enjoy greens?!(including your sweet-tooth-self)

Speaking of the greens, don’t be fooled by the verdant hue of these pancakes; the greens don’t make waves, flavor-wise. Instead, the taste is sweet, with a hint of cinnamon and moist! like a treat that has to be paired with a hot cup of your favorite tea.

This is true even though for this recipe, we only use half the sweetener you’d find in most traditional pancake recipes.

Plus they’re food coloring-free, dairy-free, freezable, portable and the perfect grab-and-go… Oke, not trying to gush here, but did we just discover the world’s most perfect kid foodie?

Some kids might shy away from the green color of these pancakes; When they reject a food just by the look of it. That can be aggravating, of course, but it’s a fact of life when feeding your little ones.

That doesn’t mean you can’t help them come around to new foods with a little help from branding. Yes, sometimes you’ve gotta use the same tricks as the marketers! Some nicknames that give these pancakes some imaginative appeal:

Hulk pancakes
Green Goblins
Monster cakes

They also taste exactly like regular whole grain pancakes, so be prepared for your loved ones to request them a lot.

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Breakfast

Emerald Spinach Pancakes

WHAT (16 small pancakes)
  • 1 cup packed fresh spinach
  • 1 cup almond milk
  • 1 large egg
  • 1 tablespoon oil
  • 1 cup white whole wheat flour
  • 1 tablespoon (palm) sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • coconut oil of baking
HOW

1. In a blender; combine spinach, milk, egg, and oil and blend until smooth.

2. In a separate bowl; whisk together the remaining ingredients.

3. Whisk the wet ingredients into the dry ingredients until just combined.

4. Heat a large pan or griddle over medium heat and grease with oil.

5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook (2 minutes)

6. Flip the pancakes and cook (one minute longer.
Serve and Enjoy!

NOTE

*If you like to switch it up, this mixture is a big success in your waffle iron, following manufacturers directions.

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