Get out your blender and be prepared for a little kitchen shock and awe. 

One of my girlfriends has very similar eating habits to me…namely that we try to eat green things all day and limit unnecessary calories but we still love all the good stuff - breads, pancakes, cookies. Wait, let’s get back to the pancake part. Pancakes have sort of become my thing with my clients, I make different varieties ALL the time, to the point that I can’t even keep count anymore. Anyway, I was making pancakes one morning and she goes - can we put spinach in those?? I’m pretty sure she was joking, but I never ever turn down a challenge. 

I set out to make super crazy low calorie and packed as much as possible with nutrition. So, this is what I made…

 

INGREDIENTS

3/4 cup almond milk

1/4 cup egg white protein powder

1/4 cup quinoa flour

1/4 cup almond flour

2 cups fresh baby spinach

1 cup fresh baby kale

1/2 teaspoon ground matcha (optional)

1/2 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

dash of ground nutmeg

1 whole egg

1/2 ripe banana

 

METHOD

Add all ingredients to a blender (start with almond milk to make a smoother batter) and blend until completely smooth.

Poor about 1/4 cup of batter onto a greased skillet over medium heat (I grease with organic olive oil cooking spray and a tiny dollop of ghee). Cook for about a minute and a half, or until you see little bubbles rise up in the batter and the edges begin to look matte. Flip and let cook another minute and a half to two minutes on the opposite side. 

Serve with a dash of cinnamon, drizzle of maple syrup and a few thin slices of banana.

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