Kids (and big kids!) LOVE these super green, ‘hulk’ pancakes. They’re simple for the family to blend together, easy to cook and can team with both sweet or savoury as you like. Our family love serving them up with boiled, poached or fried eggs for extra protein and a big dollop of healthy and essential fat rich avocado. A well balanced macro (protein, carb and fats) and micro nutrient (vitamin and minerals) rich meal to kick off the day! I’ve popped in options for gluten and dairy free if you need too – get cracking!
Gluten and dairy free (optional) : Vegetarian
Prep time: 5 minutes
Cook time: 15-20 minutes
3 free range eggs
1 cup baby spinach
1/2 cup milk – plant based or dairy both work well
1 1/2 cups spelt or gluten free flour
1 tablespoons baking powder
2 teaspoons extra virgin olive oil or coconut oil
3-4 boiled eggs, to serve
1 avocado, mashed, to serve
Crack eggs into high speed food processor or blender, followed by baby spinach, milk, flour and baking powder. Blitz until smooth, creamy and green! Heat a frypan on medium heat, add some olive or coconut oil to coat and drop 2 tablespoons of batter into pan to make pancakes. Cook 2 minutes each side, transfer to plate, cover and repeat with remaining mixture. Serve with boiled eggs, mashed avocado and some herbs, sea salt and black pepper for the adults if they wish.
+ This is a partnered post with Australian Eggs, all thoughts and opinions expressed are the writer’s own.