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Healthy green pancakes

Category: food

These fluffy, healthy pancakes will be a hit with the kids and are packed full of healthy ingredients! Plus, there’ll be plenty for the whole family to enjoy so no one misses out on a yummy breakfast.

Method

1. Place banana, zucchini, spinach, milk and eggs in a blender and blend until smooth.

2. Add flour and mix until combined.

3. Place a frying pan over low heat (add 1 tsp oil or un-salted butter if necessary).

4. Pour tablespoon amounts of mixture into the frying pan.

5. Cook over a low heat and flip when bubbles form and hold their shape (approximately 2-4 minutes), cooking the other side for approximately 1 minute. 

6. Once cooked, allow cooling slightly before slicing into fingers or bite-sized pieces.


Note: you may need to re-grease the pan between pancakes to ensure they don’t stick! Also great for freezing!

Make sure you drop into your local Stockland Burleigh Heads to pick up all your ingredients.

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  • Serves: 9
  • Time needed: 20 minutes
  • Difficulty Easy


Ingredients

  • 1/2 medium banana or 1 small banana
  • 1/4 medium zucchini, roughly chopped
  • 1 handful of baby spinach, washed
  • 2 whole whole eggs, large
  • 1/3 cup buckwheat flour (or alternative such as plain flour or gluten free flour blend - eg Orgran brand)
  • 1 tsp baking powder
  • 2 tbsp milk of choice (eg oat, rice, coconut)

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