Green Vegan Pancakes
A big stack of Green Vegan Pancakes is perfect for a super fun St. Patrick's Day breakfast. They're naturally green, festive and oh so delicious!
Ingredients
- 1 1/2 cups white whole wheat or spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/4 cup rice, almond or soy milk
- 1 tablespoon maple syrup
- 1 tablespoon vegetable oil
- 1/2 cup applesauce (or 1 mashed banana)
- 1 cup packed fresh spinach
Instructions
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Place the remaining ingredients in a blender and blend until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Heat a large pan or griddle over medium heat and grease with oil.
- Pour about 2 tablespoon of the pancake mixture onto the griddle, cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
- Flip the pancakes and cook for 2 minutes longer.
- To Freeze: Allow to cool, place in a ziploc bag, label and freeze for up to 4 months. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
- To Keep Warm: Place the pancakes in a 200F oven to keep warm until ready to serve.
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