These are a perfect holiday breakfast to share with the kids. They can be made on the stovetop or in the oven, are packed with nutrition—and yummy flavor!
1
– Baby spinach – Banana – Eggs – Milk – Vanilla extract – Whole wheat flour – Baking powder – Cinnamon
2
Add all ingredients to a blender except the flour and baking powder. Blend on high until very well combined, about 20-30 seconds.
3
Once no noticeable flecks of spinach are left, stir or pulse in the flour and baking powder. Thoroughly combine without over-mixing.
4
Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter. Pour small rounds of batter and let cook about 3-4 minutes. Flip.
5
Increase the flour to 1 cup plus 2 tablespoons. Line a quarter sheet pan with parchment paper. Pour batter on top, spreading to about ½ inch thick.
6
Top with sliced strawberries and white chocolate chips, if desired. Bake at 400 degrees F for 10-14 minutes.
7
Serve the pancakes warm with fruit, maple syrup, or another favorite dip. The pancake is tender, so be gentle.
8
Store leftovers, once cooled, in an airtight container in the fridge for up to 5 days. Reheat on a heat-safe plate in 15 second increments to warm through.
You can also freeze pancakes and pull out a few at a time to heat up for quick kids meals on future days. Or use as a make-ahead Christmas Breakfast.