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–+ servings
Green Pancakes

Healthy Green Pancakes Kids Love for a Fun Breakfast!

These delightful Green Pancakes are a nutritious breakfast option that kids will enjoy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Whole Milk Can be swapped with almond milk for dairy-free option.
  • 1 cup Fresh Spinach Can substitute with kale for different nutrient profile.
  • 1 large Egg Can replace with 1 tbsp flaxseed + 3 tbsp water for vegan version.
  • 1 tbsp Apple Cider Vinegar Can substitute with lemon juice if needed.
  • 2 tbsp Butter (melted) Can use coconut oil or dairy-free butter for a vegan version.
  • 1 tsp Vanilla Extract Omit if unavailable or use almond extract for a twist.
  • 1 cup All-Purpose Flour Whole wheat flour can be used for a fiber boost.
  • 1 tsp Baking Soda Ensure it’s fresh for maximum rise.
  • 1 tsp Baking Powder Can reduce if using self-rising flour.
  • 1/2 tsp Salt Measure carefully to avoid overly salty pancakes.
  • 2 tbsp Sugar Reduce or omit for less sweet pancakes.
For Serving
  • 1 cup Fresh Fruits Strawberries and bananas work wonderfully.
  • 1/4 cup Maple Syrup Consider a drizzle for added sweetness.
  • 1 cup Yogurt Adds creaminess and tang.

Equipment

  • Blender
  • Non-stick griddle
  • Mixing bowl
  • saucepan
  • spatula

Method
 

Cooking Instructions
  1. Melt about 2 tablespoons of butter in a small saucepan over low heat for about 2-3 minutes.
  2. Preheat a non-stick griddle or skillet over low heat, lightly greasing it with butter.
  3. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
  4. In a blender, combine 1 cup of fresh spinach, 1 cup of whole milk, 1 tablespoon of apple cider vinegar, the melted butter, 1 egg, and 1 teaspoon of vanilla extract. Blend until smooth.
  5. Pour the blended wet mixture into the bowl of dry ingredients. Stir gently until just combined.
  6. Pour approximately 1/4 cup of batter onto the preheated griddle for each pancake, cooking for about 1-2 minutes.
  7. Flip each pancake and cook for another 1-2 minutes until golden brown.
  8. Transfer pancakes to a warm plate and serve with toppings like maple syrup, yogurt, or fresh fruits.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

These pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

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