RECIPE OF THE WEEK: Green Strawberry Pancakes
Looking for a healthy breakfast recipe for Christmas morning? Or really any morning? Or breakfast for dinner? This awesome green pancake recipe is a tried and true favorite at my house, with no dyes, extra veggies, packed with protein and a sweet taste to satisfy even the pickiest eaters! We love strawberry pancakes, but you can really use any kind of fruit (raspberry, blueberry, peach, apple, etc.) that you desire. Did I mention it's super easy to make? Throw it all in a blender, cook it in a pan and add your fruit in and you're done!
1 Tbsp melted coconut oil
1 tsp vanilla extract
2 Tbsp Honey (or maple syrup or 3 dates chopped up)
1/2 cup plain nonfat greek yogurt
2 Tbsp chia seeds
1/4 - 1/2 cup almond milk (or whatever milk you prefer)
1 1/2 cups whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1-2 cups chopped up strawberries
Combine spinach, eggs, coconut oil, vanilla, honey, yogurt, chia seeds and 1/4 cup almond milk in a blender and blend on high until smooth.
Slowly add in flour, baking powder and salt and blend again until a thicker batter forms. Add more milk if it is too thick.
Preheat oven to 200 degrees and place a cookie sheet in there.
Pour batter onto a hot, oiled (coconut oil preferred) skillet into whatever size pancakes you prefer. While cooking on one side add desired amount of chopped strawberries onto each pancake and flip when golden on one side.
When first batch of pancakes is golden on both sides, place onto cookie sheet in oven to keep warm while making the rest of the pancakes.
Serve warm with extra strawberries on top and a drizzle of maple syrup!