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Spinach Banana Oatmeal Pancakes

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Servings 8 3-inch pancakes

Ingredients
  

  • 3/4 cup oat flour (I processed rolled oats)
  • 1/4 cup whole wheat pastry flour sub whole wheat flour or all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 2/3 cup milk of choice
  • 3/4 cup raw spinach
  • 1 mashed banana
  • 1 egg sub 1 flax egg
  • 1/2 tbsp butter or extra virgin coconut oil
  • 1 tsp vanilla
  • 1 tsp tahini optional; for topping

Instructions
 

  • In a large mixing bowl, combine all dry ingredients: oat flour, whole wheat pastry flour, baking powder, sea salt, cinnamon. 
  • Blend milk and spinach in a food processor until no spinach pieces are visible and you’re left with green milk. 
  • Mash the banana with a fork. 
  • Combine all wet ingredients in a separate bowl: spinach/milk mixture, egg, mashed banana, butter or coconut oil, and vanilla. 
  • Pour the wet ingredients over the dry ingredients and combine. Batter should be thick.
  • Heat a pan over medium heat. Add a little bit of butter or coconut oil to the pan. 
  • Add ~ 3 tbsp of batter to the pan. Cook for about 3 minutes, or until bubbles form on the surface. 
  • Flip and continue for ~ 2 minutes on the other side.