These little guys are simply known as “Green Pannies’ in our house, but I’ve heard them called some fun names, like “Hulk Cakes” or “Green Monster Cakes” – whatever you want to call them they’re an easy and delicious way to get some extra greens in to your kids. Greens are superfoods for kids – they’re full of fibre, beta carotene (converts to vitamin A), folate, vitamins C, E, K, and B vitamins. As well as antioxidants, anti-inflammatory phytonutrients, and minerals like iron, magnesium, potassium and calcium. They’re also alkalizing and help support little bodies natural detoxification pathways to eliminate toxins.
We eat these for breakfast with blueberry maple syrup, yogurt and toasted seeds but I think Otis enjoys them best served cold the next day as a snack – plain or smeared with nut butter. Definitely make a double batch so you add the leftovers to lunchboxes, I find they make a great muffin/slice replacement when there’s no time left on the weekend fro baking.
Makes: 20-24 mini pancakes – Prep time: 5-mins – Cook time: 15-mins
1 banana *preferably organic
1 cup buckwheat flour – or use your preferred flour
1 cup milk – I use coconut or almond, but any milk/mylk will work
2 eggs *preferably organic or free-range
Handful (approx. 50g) baby spinach *preferably organic
1/2 tsp cinnamon
1 Tbsp chia seeds
Optional: Handful of fresh mint
Coconut oil or butter for frying
- Add all ingredients to a high-speed blender or NutriBullet – anything that’s going to blitz the spinach – and blend until smooth.
- Heat a frying pan over a medium heat and add coconut oil or butter.
- Spoon a tablespoon of the mixture in to the pan – I can usually fit about 5 or 6 at a time.
- Cook the pancakes for a few minutes until bubble appear on the surface, then flip them over and cook fir a further few minutes. Repeat with the rest of the mixture.
- Store any leftovers in a airtight container in the fridge for a couple of days.