15-Minute Healthy Spinach Pancakes with Oats
Servings: 4 servings (12 pancakes total)
Calories: 256kcal
Ingredients
- 1 cup baby spinach, (2 ounces)
- 1/2 cup unsweetend almond milk
- 1/2 cup plain Greek yogurt
- 1/4 cup egg whites, (2 egg whites or 1 whole egg)
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 2 tablespoons monk fruit or preferred granulated sweetener
- 3/4 teaspoon cinnamon
- 3/4 teaspoon sea salt
- 1.5 teaspoons baking powder
- 1/2 cup rolled oats
- 1/3 cup walnuts
Instructions
- Combine baby spinach, almond milk, yogurt, egg whites, and vanilla in a blender, place on lid, and blend until liquified and well combined.
- Add in oat flour, sweetener, cinnamon, salt, and baking powder. Blend again until everything is combined. The batter may will look fairly thin but will thicken as is sits.
- Stir in rolled oats and chopped walnuts (or preferred stir-in). Let the batter rest for 10 minutes before making your pancakes as this will allow the rolled oats to soften and the batter to thicken.
- Heat a large non-stick saute pan over medium-low heat and coat it with a thin layer of non-aerosol cooking spray, butter, or coconut oil. Once the skillet is hot, drop a scant 1/4 cupful of batter into the pan (I like to keep the pancakes on the smaller side).
- Cook gently for 3 to 4 minutes on the first side, until the pancakes look dry around the edges and small bubbles form over the top.
- Flip, and cook on the other side for another 1 to 2 minutes. They will be golden on both sides and set through the center. Repeat with the remaining batter.
Nutrition
Serving: 4pancakes | Calories: 256kcal | Carbohydrates: 36g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 523mg | Potassium: 296mg | Fiber: 4g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg