Am I right that there’s nothing like pancakes on Saturday morning?
And when all your kiddos want is pancakes, you better believe I’ll be finding a way to add some greens into the situation.
The biggest qualm I have with pancakes is that they’re typically made from processed white flour, which translates into pure sugar in how its absorbed and assimilated into the bloodstream and digestive track. In other words, it spells out major kid blood sugar spike followed by an inevitable crash of emotions. Also, they’re pretty lacking in the nutritional department.
These Hulk Powers Pancakes, on the other hand, won’t leave you with a sugar crash 10 minutes later and they also won’t leave you hungry either. They’ve got some true superpower ingredients including flax seed, spinach and even barley grass powder if you dare to be brave!
Barley grass is high in many vitamins and minerals, including vitamin C and it can help aid the liver in detoxifying. It’s also been used to help reduce excess acidity in the body. You can find it in powder form and add it to smoothies or whatever else you can think of!
To be quite honest, pancakes have been quite a challenge to me lately. Partially because I’m always trying to add some obscure ingredient (see above) and partially because I’m a tad challenged in the flipping department.
BUT I’m so happy and a smidge proud to say I finally found the right ingredients and the right method to make healthy breakfast pancakes. Cue my inner mini-celebration.
I hope you all like them as much as we do!
Here’s how to make them:
1 cup gluten free oats (processed in a food processor)
1/2 cup almond flour
1 tsp baking soda
1 tsp vanilla
large handful or two of spinach
1 scoop of barley grass powder (optional)
1 tablespoon ground flaxseed
1 tsp agave
1/2 tsp cinnamon
1 + 1/4 cup almond milk
Coconut oil for cooking
Process the oats in a blender or food processor until finely ground. Add the almond flour and the other dry ingredients (cinnamon, baking soda, barley grass powder).
Beat the eggs separately.
Add all the ingredients (wet and dry) into a high-speed blender until pureed.
Heat a cast iron skillet on medium heat with coconut oil.
Add the pancake batter in batches of 4-5 at a time until the batter is finished.
Note: They tend to be a smidge on the thin side so if you like them thicker; add your first batter to the pan and wait a second for it to cook a bit around the edges and form before adding a bit more batter for thickness. Also if you don’t have barely grass powder, you can totally skip it (it’s optional) and the recipe works fine without it.