Green Pancakes

Ingredients

• 1 cup Oats

• 1 cup Baby Spinach (packed)

• 1/2 cup Oat Milk (unsweetened, plain)

• 3/4 cup Unsweetened Applesauce

• 1 Egg (large)

• 1 tsp Baking Powder

• 1 tbsp Extra Virgin Olive Oil

Directions

1. Add the oats to a blender and blend into a flour consistency, about 30 seconds. Add the baby spinach, milk, applesauce, egg, and baking powder. Blend until smooth, scraping down the sides as needed.

2. Heat the oil in a nonstick pan over medium heat. Pour 1/4 cup of the batter at a time and cook for two to three minutes per side, or until cooked through. Transfer to a plate. Repeat until all the batter is used.

3. Divide the pancakes onto plates and enjoy!
   

Notes

• Leftovers: Refrigerate in an airtight container for up to three days, or freeze for up to two months.

• Serving Size: One serving equals three to four 4-inch pancakes.

• More Flavor: Add cinnamon, vanilla extract, salt, chia seeds, flax seeds, or hemp hearts.

• Additional Toppings: Top with maple syrup, honey, cottage cheese, nut or seed butter.

• Make it Vegan: Use a flax egg instead.

• No Applesauce: Use banana instead.

• No Oat Milk: Use dairy or any alternative milk.

• Batter Consistency: Add more milk if the batter is too thick, and more oats if the batter is too thin.

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Nutrition Facts

Makes 2 Servings

Nutrients per serving: Calories: 322 | Protein: 10 grams | Fiber: 6 grams | Carbohydrates: 43 grams | Fat: 13 grams | Sugar: 11 grams