Bright green and super fun, these Christmas Pancakes are a perfect holiday breakfast to share with the kids. They can be made on the stovetop or in the oven and are packed with nutrition—and yummy flavor!
Add all ingredients to a blender except the flour and baking powder. Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.
Stir or pulse in the flour and baking powder. Thoroughly combine without over-mixing.
Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter. Pour small rounds of batter onto the hot surface—the batter should spread fairly thinly on its own—and let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes.
Flip and cook for an additional 3 minutes, or until fully cooked.
Continue to prepare the rest of the batter, keeping the finished pancakes warm in a 200 degree F oven if desired.
Serve warm with fruit, maple syrup, or another favorite dip.
Notes
To make as a Sheet Pan Pancake: Increase the flour to 1 cup plus 2 tablespoons. Line a quarter or half sheet pan with parchment paper. Pour batter on top, spreading to about 1/2 inch thick. Top with sliced strawberries and white chocolate chips, if desired. Bake at 400 degrees F for 10-14 minutes, or until a cake tester inserted into the center comes out clean. Let cool on the pan at least mostly before slicing. The pancake is tender, so be gentle.
Gluten-free: Use buckwheat flour in place of the whole-wheat flour and increase the milk to 1 cup.
Dairy-free: Use nondairy milk and cook in coconut oil or another preferred oil.
Egg-Free: Use a store bought egg replacer like the one from Bobs Red Mill or Just Eggs. (This will not work well with a flax or chia egg.)
Serve with sliced red fruit and whipped cream, maple syrup, or another desired side or dip.