Smoothie Pancakes

Pancakes packed with hidden nutrition and loved by the whole family. I promise you can't taste the spinach! My son has an aversion to green veggies, but he eats these like candy without syrup.

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Ingredients:

2 cup raw spinach, packed

1 ripe banana

1 cup blueberries

1 cup almond (or regular) milk

1 tablespoon maple syrup

1 egg

1 1/4 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 tsp vanilla

Directions:

1. Blend the spinach, banana, blueberries, milk, egg, vanilla, and syrup in a blender until all ingredients are thoroughly chopped and well incorporated .

2. In a bowl, mix the dry ingredients together. Pour wet ingredients into the dry mixture and stir until well combined.

3. Grease a skillet or griddle and heat to medium heat. I like to use coconut oil.

4. Drop 1/4 cup of the batter on the pan per pancake. Cook until bubbles appear. Flip and continue cooking until golden brown. Makes about 12-14 pancakes.

5. Top pancakes with butter and maple syrup or agave. Or just cut them up plain for your baby : )

Enjoy!