Who doesn’t love pancakes!
My son is a huge fan. If it were up to him he would eat them for every meal. I realized 2 months into his pancake craze that the delicious buttermilk pancake recipe I had been using wasn’t going to cut it if I was going to be making pancakes almost everyday.
I wanted to find a version that was healthier and that would still be as fluffy as the buttermilk ones I made. After much trial and error, voila! I put together the perfect mixture that my kids and hubby love! These are perfect for kids who aren’t keen on eating their veggies Or any pancake lover for that matter!
Recipe yields 10-12 servings
- 1 1/2 cups of flour (Spelt, whole wheat, all purpose)
- 2 Tbsp of Brown Sugar
- 1 1/2 Tbsp Baking Powder
- 2 cups of Almond milk (or any milk of your preference)
- 3 Tbsp Coconut Oil
- 2 Tbsp Hemp Seeds
- 1 Tbsp Flax Seeds
- 1 Handful of Spinach
- Plant based butter for cooking (or any butter)
Mix the flour, brown sugar and baking powder together in one bowl
Pour the almond milk, coconut oil, hemp seeds, flax seeds and spinach into a blender. Once all the ingredients are blended together , pour the mix into the bowl with the dry ingredients and mix together.
Heat your butter in a frying pan over medium high heat. Pour in the batter about 1/4 cup at a time and brown on both sides. Serve with syrup and fruit and enjoy!