Green Smoothie Pancakes – Yes Please!

Finally a pancake recipe to enjoy without feeling guilty. It’s easy to make & tastes great too.

Okay, so I know St Patrick’s Day has well and truly passed and most of us are now prepping for Easter, searching delicious recipes online we can use for the long weekend, celebrating with friends & family.

Well, before you skip past this blog thinking why would I want to know about St Patrick’s Day pancakes now, this recipe is amazing all year around. Maybe even for Easter.

They are green smoothie pancakes, and they are full of so many delicious ingredients, there’s is literally no guilt felt when eating them.

And let’s face it, green doesn’t always been St Patrick’s Day, it’s called also be a great colour for Easter too.

Here’s what you’ll need to make them, and feel free to alter any ingredients to make them either gluten- free or vegan. I used gluten-free flour & coconut milk for mine.

Ingredients:

• 1 3/4 cups (435ml) milk or almond milk
• 1 Coles Australian Free Range Egg
• 1 ripe banana, coarsely chopped
• 60g pkt Coles Australian Baby Spinach
• 2 cups (300g) self-raising flour
• 1/4 cup (55g) coconut sugar
• 1/4 tsp bicarbonate of soda
• 20g butter, melted
• Coconut yoghurt, to serve
• Thinly sliced papaya*, to serve
• Thinly sliced mango, to serve
• Passionfruit pulp, to serve

To make, its real simple:

METHOD

Blend the milk, egg, banan and spinach in a blender until nice and smooth. Tip: If you want extra fluffy pancakes, whip the eggs separately to form soft peaks and fold into mixture. The extra air in the eggs will make pancakes super fluffy. Combine the flour, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Add the milk mixture to the flour mixture and use a whisk to stir until a smooth batter forms. Cover with plastic wrap. Set aside for 30 mins to rest.

• Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) of the batter into the pan. Cook for 1-2 mins or until bubbles appear on the surface of the pancake. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining batter and melted butter to make 16 pancakes. Divide the pancakes among serving plates. Top with yoghurt, papaya, mango and passionfruit.

Serve and enjoy – yum!