Spinach and Banana Pancakes

This recipe is adapted from Green Kitchen at Home, one of my beloved books with vegetarian meals, set in Stockholm. I’m usually more of a waffle than a pancake person, but these are so tasty and fun to eat. I like making a big batch at breakfast, and then topping it with some fresh fruit salad, yogurt, and even some lox if I’m feeling super fancy.

Ingredients:

• 4 flax eggs (4 T flax plus 10 T water, mixed and resting for 10 min)

• 2 spotty bananas

• 1/2 cup dairy-free milk (I prefer oat milk)

• 1 handful of spinach

• 1 handful fresh mint

• 1/2 cup almond flour

• 1/2 cup buckwheat flour

• 1/2 cup desiccated coconut

• 1 tsp baking powder

• pinch sea salt

• coconut oil to fry

Method:

Add the flax eggs, bananas, milk, spinach and mint to a blender. Blend until throughly mixed.

Add the dry ingredients to the blender and blend into mixed in. Pour batter into a bowl.

Heat oil in a non-stick frying pan on medium-high heat. Pour about 1/4 cup of batter into pan for each pancake. After 1-2 minutes you should see small bubbles appearing on the surfacing, letting you know you are about ready to flip it over. When the bottom is golden brown (check under the spatula) flip it over and cook for another 1-2 minutes on the other side.

Serve on a plate with your favorite toppings. Here I did smoked salmon, freshly cut fruit, and yogurt.