I am really having a hard time getting food into Andrew lately - especially protein. His favorite food, that he would eat every day all day, is pancakes. In my opinion, one of the less nutrient dense options. So I'm playing with getting more of the good stuff inside and thought I'd share today's winner...
Can you guess what is inside? Kinda purple....kinda green??
Here is the recipe for a double batch of my
Blueberry Spinach Pancakes
3 cups organic whole wheat flour
7 teaspoons aluminum free baking powder (this is what makes them fluffy)
1 teaspoon kelp (yep - you read that right - I sub kelp for salt if I can hide it! It is a great source of Iodine)
1 cup frozen or fresh blueberries
1 cup spinach
1/2 cup milk (I use coconut milk)
2 pastured eggs (please find and use pastured eggs - you get natural omegas from these good guys)
6 Tablespoons coconut oil, melted
In a blender, mix banana, milk, spinach, blueberries, and eggs till liquidy.
In a bowl mix flour, baking powder, and kelp. Then quickly and gently mix in the blended ingredients. The baking soda really gets going and it thickens and expands quickly. Before it's all mixed together mix in the coconut oil. The only reason I add this last is b/c coconut oil can harden when it gets warm and you want it to stay melted. Then if the batter is too thick, I add more milk to get it to a wetter consistency that will spoon out well onto my griddle.
Then scoop the batter and place onto griddle, cooking each side for about 2 minutes. I find these are so fluffy I have to smash them down a little to keep them flatter and cooking quicker/all the way through.
Add your choice of toppings - we use real maple syrup and a little bit of pastured butter.
Andrew also loves making the batter - here he is excited to mix in the blended wet ingredients which promised to make a fun purple pancake!
Obviously if your kids wanted a pink or red pancake you could use strawberries or raspberries. Just know that green items (aka spinach) turn it brown.
Keeping it real!