Tuesday, July 5, 2016

Healthy Hulk Green Pancakes {with Spinach and Bananas}

No, it's not your eyes. These pancakes are meant to be green. Before you mock them, or disregard this recipe, give them a try! We served these for a family breakfast this past weekend and they were a hit (especially with all who were trying to be a little healthier). These pancakes are filled with lots of good, healthy ingredients and your kids won't even know. Instead of using food dye, add some spinach to your pancakes and you'll get lots of vitamins and extra goodness in your pancakes without your kids even knowing. Not to mention these pancakes are gluten free, full of protein and a great way to start your morning. If you want a healthy breakfast your family (even your kids) will love, give these Hulk Hulgan pancakes a try. TIP: If your kids are picky eaters, don't let them see you add the spinach. My kids that saw me add it were funny about eating them. Those that didn't know what was in them, just thought I used food coloring and were totally happy to eat them.

Healthy Hulk Green Pancakes {with Spinach and Bananas}

6 eggs
1 cup cottage cheese
1 cup cooked brown rice or wheat flour
1 banana
1 1/2 cup spinach leaves
1 tsp. baking powder
Dash salt
1 Tbs. honey
1 1/2 cup oats or white flour

In a large blender, like a Blendtec, put the eggs, cottage cheese, brown rice, banana and spinach together. Blend the mixture until it's smooth. If you are using cooked brown rice, blend the mixture until it's totally smooth for best texture. To the blender, add the baking powder, salt, honey and the oats (or flour). Continue to blend until the batter is smooth. Heat a griddle and spray with non-stick cooking spray or butter. Pour a small amount of batter onto the griddle and bake one pancake to test the texture of the pancake. If you want a more fluffy and tall pancake, you may need to add a little more flour to the recipe. If you are trying to go gluten-free, leave the flour out and just use more oats. The pancakes will be much thinner without flour but will still work. After you get a pancake with the right thickness and texture, continue to cook the pancakes until ready to serve. Serve with fresh fruit, syrup or butter syrup.
*Pancakes above had a little white flour in them to help them be puffy and tall. If you are not going for gluten-free, these are my favorite way to serve them. You still have LOTS of nutrients in these pancakes so I didn't feel badly to add a little white flour.

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