Green Pancakes

Breakfast for dinner! This is what happens when recovering from an unnecessarily epic day of travel home from the holidays. A fridge, post-travel, is usually a little bare, but we came home to a fridge without power. Everything I had in the freezer - meats, fruit, and left-overs was rotten. The smell was overwhelming. We immediately got our Doterra Diffuser going (a little lemongrass oil to cut through the stink), emptied out the fridge and stumbled into bed.

So today, after a little re-stocking, I decided that pancakes for dinner were definitely in order!

Pancakes were a big deal in my house growing up. We had them every Sunday morning, always made from scratch and always packed full of sunflower and sesame seeds. They were a tad heavy, but we piled them high with yogurt, applesauce, berries (that we picked and froze) and maple syrup. We loved them! But like many things in my house, they were a bit of a production. First of all, the egg yolks had to be separated from the egg whites. Then the whites had to be whipped (preferably with an electric hand mixer) until they became stiff white peaks. There was an art to folding the whites back into the yolks and you had to be sure not to stir the batter too much for fear of loosing any fluff. There were many bowls of different sizes and measuring cups and spoons that all had to be washed afterwards. So, when I discovered the recipe for Blueberry-Yogurt pancakes on Smitten Kitchen, our pancake making lives were changed forever! Of course, my use of this recipe has evolved over time, and has been heavily adapted to suit my lazy cooking ways. And just like my Mother did with us, I am always trying to find new ways of sneaking in some extra nutrients. My kids were all smiles with these tonight!

GREEN PANCAKES by CHARLIE + LOU

2 eggs

1 c. organic yogurt (we use non-fat)

2 tbsp. Ghee (melted butter or coconut oil also works)

1/2 tsp. lemon zest (or 2 drops of Doterra Lemon Oil)

1/2 tsp. vanilla

3 handfuls of spinach (I use the pre-washed organic kind)

1 1/4 c. spelt flour

4 tsp. baking powder

pinch of salt

1 c. of frozen blueberries

Place the eggs, yogurt, ghee, lemon zest, vanilla and spinach in a blender. Make sure all little ears are properly covered and blend until smooth!

In a medium size bowl, mix the flour, baking powder and salt. Pour the wet ingredients into the bowl and stir.

Mix in the blueberries. Heat some oil or ghee in a medium size skillet - we prefer to cook in our cast iron frying pan. With heat on medium-low, add the batter to the pan. Cover and let cook for a couple minutes. When the batter has dried on top, flip the pancakes and leave uncovered for another couple minutes.

Serve with your favourite toppings. Makes about 10 medium size pancakes. Of course, this recipe can be made without spinach, but we love the vibrant green colour and extra nutritional kick! Leftovers taste great plain or made into sandwiches with nut butter and jam. Yum.

 

 

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