Kale & Spinach Pancakes

Kale & Spinach Pancakes

Pancakes are our staple Sunday breakfast and not only do the children love them and see them as a treat, but adults can also have them guilt free with my healthier versions of clean eating pancakes. Especially when you struggle getting certain vegetables like, spinach, kale, beetroot, radish, sweet potatoes etc, into your kids, pancakes can be your gateway to veggies in your children’s tummies.

There is no need to feed our children differently to what we eat but there are ways of making the same recipes in more fun and attractive ways for our little ones. We eat with our eyes and when food is playful and colourful, that’s half the battle won with fussy eaters.

Kale can be a tricky veggie to get into your children’s diets and we all know the health benefits of these green leaves. These pancakes are a super clever way of getting kale into children’s tummies and also yours if you’re not usually a fan! Simply blend your ingredients in a NutriBullet to make your pancake batter and cook them in the pan. These gluten free and dairy free pancakes are a great way to start your morning.

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For more healthy versions of pancakes and breakfast waffles that are excellent at getting in vegetables first thing in the morning, take a look at my Beetroot Pancakes and my Beetroot Waffles (both gluten free, dairy free and refined sugar free), and my Green Waffles, which are also vegan and gluten free!

Kale – Spinach Pancakes GF, DF, SF

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Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 1 cup oat flour
 3 egg whites or 2 tbsp of chia seeds or 2 tbsp flaxseeds
 1 cup homemade almond milkor any milk of your choice
 1 tbsp agave nectar or coconut sugar (optional). You can also sweeten with a banana or dates
 handful of spinach
 handful of kale
 optional: you don't have to use kale & spinach, you can also use cooked beetroot, boiled sweet potatoes, grated raw carrots, grated raw courgette, sweetcorn or peas

Method
1

Blitz all ingredients together in a NutriBullet

2

Heat a pancake pan coated with butter or oil

3

Pour the batter onto the pan

4

Let brown for 1-2 mins on medium-low heat

5

Flip and let the other side brown

6

Serve with fruits, chocolate spread, nut butters, or preferred toppings

Ingredients

Ingredients
 1 cup oat flour
 3 egg whites or 2 tbsp of chia seeds or 2 tbsp flaxseeds
 1 cup homemade almond milkor any milk of your choice
 1 tbsp agave nectar or coconut sugar (optional). You can also sweeten with a banana or dates
 handful of spinach
 handful of kale
 optional: you don't have to use kale & spinach, you can also use cooked beetroot, boiled sweet potatoes, grated raw carrots, grated raw courgette, sweetcorn or peas

Directions

Method
1

Blitz all ingredients together in a NutriBullet

2

Heat a pancake pan coated with butter or oil

3

Pour the batter onto the pan

4

Let brown for 1-2 mins on medium-low heat

5

Flip and let the other side brown

6

Serve with fruits, chocolate spread, nut butters, or preferred toppings

Kale & Spinach Pancakes

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