Eat what you grow…Greens
One of my favorite things about spring is ALL THE FRESH GREENS!!! It’s that time of the year where we are having a fresh salad from the garden at least twice a day. My daughter loves to go outside and snack on raw kale, collards, tatsoi, and spinach. Eating them inside, not so much.
And so we make…green pancakes.
Loaded with tons of spinach, beet greens, kale, or any other greens from the garden, these pancakes are sweet, nutritious, and delicious. They freeze well and will last in the freezer until you make more next spring.
Spring Greens Pancakes
This make A LOT of mini pancakes - usually around 60 depending on the size. I usually spoon about 1Tbsp of batter to make each pancake, but you can definitely make them bigger.
Ingredients:
16 oz spinach, kale, beet greens, or anything else from the garden
1 c flour (any type of flour will work, I’ve even used baby oatmeal before)
1/2 c milk (any type of milk)
3 eggs
2 bananas
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
Mix the flour, cinnamon, and nutmeg in a bowl, set aside. Puree the peeled bananas in a food processor or blender. Add the eggs, milk, and vanilla. Slowly add in the dry ingredients. Once everything is incorporated, add in the spinach in batches. If it seems too thick, add more milk. If it seems too thin, add more flour.
Heat a pan or griddle to a low heat. Place the pancake batter on the hot surface and cook until both sides are lightly browned.
Pancakes store great in the freezer. Place compostable parchment paper between layers of pancakes before freezing so they don’t stick together.
