Banana Spinach Blender Pancakes

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These tasty gluten free, vegan pancakes are a great way to get some greens into your breakfast.

Prep Time – 10 minutes
Cook Time – 15 minutes
Servings – Makes about 20 2-inch pancakes

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Ingredients

• 3 medium ripe bananas

• 1-2 large handfuls fresh baby spinach

• 2 tbsp chia seeds

• 1 1/2 cups GF rolled oats

• 1/2 cup buckwheat flour

• 2 tsp baking powder

• 1/4 tsp sea salt

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1 cup full fat coconut milk

• dairy free dark chocolate chips (optional add-in)

• coconut oil for cooking

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DIRECTIONS

1. Add all ingredients (except chocolate chips and coconut oil) to a high-speed blender and blend until smooth.

2. Allow mixture to sit for at least 5 minutes before cooking to properly thicken.

3. Heat 1 tbsp of coconut oil in a large skillet on medium heat. Once pan is heated and oil is melted add about ¼ cup of batter to the pan for each pancake. If desired, immediately add 3-4 chocolate chips per pancake.

4. Allow pancakes to cook for 1-2 minutes before flipping. Bottom should be firm and light brown.

5. Continue cooking the other side of the pancakes for another minute or so. If the bottoms are browning too quickly, lower the heat. Remove pancakes from pan.

6. Add more oil if needed and repeat process until all the batter is used up. Serve warm. I like to top mine with some nut butter and a drizzle of maple syrup.

7. Store extras in the refrigerator for up to 5 days or freeze.