What could be better or easier than pancakes for breakfast? These are my spinach protein pancakes! Pancakes often have a reputation for being unhealthy, but these are packed full of spinach and plant based protein and sweetened with a little banana. I like to top mine with some strawberries, green apple, cucumber, microgreens and a drizzle of tahini. I love the mixture of sweet fruit and savoury vegetables.
If spinach isn’t your thing then why, then check out my Easy 3 Ingredient Banana Pancakes
Spinach Protein Pancakes – makes 4 – 6 pancakes
65 g plain flour or gluten free alternative
1 ripe banana
125 ml milk
150 g spinach
2 tbsp flaxseed protein powder (I used Clearspring’s)
2 tbsp pumpkin protein powder (I used Clearspring’s)
a pinch of sea salt
oil for frying
Add all the ingredients into a blender and whizz up until you have a smooth batter.
Heat a little oil in a frying pan, over a medium heat, until hot and just beginning to smoke.
Add a good spoonful of the pancake batter and fry until air bubbles begin to appear and most of the liquid mixture has begun to firm up. Carefully flip the pancake and fry on the other side until golden and slightly crisp around the edges.
Repeat until you have used all the batter.
Serve with your favourite toppings.