GREEN PANCAKES WITH BLUEBERRY SYRUP

This green pancake recipe is about to become your favourite Sunday brunch! This shower stopper is plant-based, gluten-free, tastes incredible and gets you over 2 servings of fruits and veggies per plate. Let me know if you make it at home 🤍

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, using a fork, mash the two bananas. Mix through the grounded flaxseed.

Step 2

Add the baking powder, baking soda, flour, and vanilla extract. Mix well.

Step 3

To a blender, add the milk and spinach. Blend until smooth and add to the bowl. Mix until thoroughly combined and smooth.

Step 4

Pour a little bit of oil into a non-stick pan and heat on low to medium heat.

Step 5

Pour approximately ¼ cup of batter. Cook for a couple of minutes until bubbles are well-formed on the top, then flip the pancake. Cook for another 1 minute. Taking your time and cooking the pancake on lower heat will keep them from browning too much and keep the bright green colour.

Step 6

Repeat with the rest of the batter.

Step 7

While the pancakes cook, prepare the blueberry syrup.

Step 8

To a small pot, add the frozen blueberries, lemon juice, chia seeds, water, and maple syrup.

Step 9

Bring to a slow boil for 5 minutes.

Step 10

Turn off the heat. Roughly squash the blueberries using a fork.

Step 11

To serve, stack the pancakes and cover them with blueberry syrup. Enjoy your fantastic breakfast!

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