One of our favorite weekend breakfasts is these pancakes. They’re yummy with strawberry jam or a fruit topping, and are vegan, gluten free, tasty, fluffy and filling! They are also an easy way to get a bunch of spinach in to my daughter! They are also loaded with fiber from pumpkin and oats, protein from the oats and chia seeds and nut butter topping… and greens from the spinach… it’s basically a complete meal! 🙂
I find spinach an easy thing to add to many different meals – sauces, stews, pancakes, etc. It doesn’t affect the flavor much, but boosts the nutritional value without kids noticing!
My sweet hubby makes them with my toddler on the weekend to try to let me sleep in.
It’s really sweet, but I’m often nursing or doing something with the baby so I don’t ‘really’ get to sleep in. I guess its the thought that counts? 😉 My toddler LOVES this weekend ritual and activity. She’s now a pro at putting the ingredients in the Vitamix!
This makes a great weekday breakfast too! Just keep them in the fridge or freezer and pop one in to the toaster or heat in a frying pan!
If you make them, let me know what you think!
Hope you enjoy!
- 1 tbsp chia seeds + 3 tbsp water (mix this and let it sit for a few minutes first)
- 2 cups rolled oats
- 1½ cup almond milk
- ½ cup pumpkin puree
- 1 tbsp maple syrup
- 1 tbsp baking powder
- 1½ tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp sea salt
- Big handful spinach (or kale)
- Coconut oil, for frying pan
- Put everything but the coconut oil in your Vitamix or blender.
- Heat coconut oil in a frying pan over medium heat.
- Make pancakes like normal; cook 1-2 minutes until bubbly on the edges, then flip.
*Note: if batter gets too thick, add a touch of almond milk or water.