Pancakes have to be one of my favourite things to eat in the mornings- especially when I’ve got a little more time. Recently, I’ve been playing around with making them as nutritious as they are delicious and have been paying a lot more attention to my gut health.
You may be put off by the green in these pancakes, but honestly they taste absolutely delicious and you would never know just how packed with goodness they are! I used Udo’s choice ‘Beyond Greens’ blend, packed with barley, wheat, alfalfa, vegetable extracts, algae and seeds which is said to help with digestion.
- * 2 free-range eggs
- * 1 ripe banana
- * 1/2 cup brown rice milk (or any other plant based alternative)
- * 1 handful of spinach
- * 1/2 cup buckwheat flour
- * 1 tsp baking powder
- * pinch salt
- * 1tsp cinnamon
- * 1 tbsp Udo's choice Beyond Greens powder
- * 1 tbsp desiccated coconut
- * coconut oil to fry
- 1. In a high speed blender, mix the eggs, banana, milk and spinach.
- 2. Then add all of the dry ingredients and leave to set in the fridge for a few minutes.
- 3. Heat a large frying pan and add some coconut oil. Then spoon the batter in to the pan to make disks. (You should be able to get about 4 in your pan at once- depending on size)
- 4. Flip the pancakes when little bubbles start to from.
- 5. Repeat with the rest of the mix until it's all gone.
- 6. Serve with berries, more coconut and natural yoghurt or coconut yoghurt.