Spinach Protein Pancakes
Start your day with protein and veggies in these Spinach Protein Pancakes! A fun way to add some greens while keeping them gluten free, dairy free, and vegetarian.
Servings 8 pancakes
- 1/4 cup unsweetened flax milk or almond
- 1 medium banana (100 grams)
- 1 cup packed spinach (50 grams)
- 2 large eggs
- 1/2 cup quinoa flour
- 3 tablespoons natural flavored protein powder* (22 grams)
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- avocado oil, for greasing
- toppings of choice
Place milk, spinach, and the banana into a Vitamix, or high powered blender, and blend until spinach is broken down, about 30 seconds.
Add to a medium sized bowl. Whisk in eggs. Add quinoa flour, protein powder, coconut flour, and baking soda. Whisk until combined.
Melt avocado oil in a large sauté pan or griddle over medium heat. Add about 1/4 cup of batter to the pan, forming pancakes. Cook for 2-3 minutes, then flip over and cook for another 1 minute until fluffy and cooked through. Repeat with remaining batter.
Serve topped with your favorite toppings.
Serving: 4pancakes | Calories: 312kcal | Carbohydrates: 39g | Protein: 19g | Fat: 9g | Fiber: 7g | Sugar: 8g