St. Paddy’s Spinach Pancakes with Oat Flour

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Green pancakes, how did we do that and keep it healthy?

☘️Who is ready for some St. Paddy’s Spinach Pancakes with Oat Flour?! Let’s just say we’re totally obsessed with this festive, easy + delicious new #WOT recipe that’s perfect for kids and adults alike. Forget the green food coloring that is typically used in recipes for this holiday — We’re all about the all-natural, organic stuff here at Women of Today … That’s why we used spinach to make these extra fun (and, you can’t even taste it).

You’ll get all the added nutritional benefits from using greens, plus a completely dairy and gluten-free new breakfast recipe! We suggest serving these nice and warm, and drizzling agave syrup on top for extra flavor!

St. Paddy's Spinach Pancakes with Oat Flour

Ingredients

2-1/4 cups rolled oats
1 cup organic spinach
1 cup almond milk, unsweetened
1 ripe banana
2 eggs
1 tsp. baking powder
agave syrup, if desired for topping
1-1/2 tbsp. avocado oil for cooking

Instructions

Measure 2-¼ cup of oats. We used Red Mill Organic Old Fashion Rolled Oats.
Pulse oats in a food processor until fine.
Add your eggs, milk, banana, and spinach to the processor.
Pulse until smooth. The mixture will still be slightly chunky due to the oat flour profile.
Scoop out the contents of the food processor into a bowl. Add baking powder. Mix. If the mixture seems too soupy, add more oat flour.
Use a griddle if possible for cooking. If not, heat avocado oil in a pan, make sure it is at a good heat, and flip the pancake after a couple of minutes.
Drizzle with agave syrup if desired! Serve warm.