Author Notes: What if I told you that you can have your cake and eat it too? Well guess what- you can! These Green Banana pancakes are loaded with deliciousness while supplying your body with an excellent source of vitamin K, vitamin A, and iron. Serve to kids for a fun twist or treat yourself- you deserve it! —Sisley
Serves: 1
Ingredients
Pancake Batter
-
1
cup spinach
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1
tablespoon greek yogurt
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1
egg
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1
large ripe banana
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6
tablespoons coconut flour (or any gluten free flour)
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2
tablespoons coconut milk
Toppings
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1
handful fresh pomegranate seeds
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1
splash 100% maple syrup
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1/2
cup shredded unsweetened coconut
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1/2
cup greek yogurt
Directions
- In a high-speed blender or food processor, blend all pancake batter ingredients together. Blend until smooth.
- Add 1 tbsp coconut oil, butter, or margarine onto a medium sized pan on medium heat. Pour about 1/2-1 cup of batter onto the pan. When small bubbles start to form, flip pancake and cook for about another 1-2 mins or until golden brown. Repeat this step until all batter is gone.
- Layer pancakes with greek yogurt, maple syrup, shredded coconut and pomegranate seeds for an extra crunch. Enjoy!