Hi!!! It’s been a while since I last posted, but school started so it’s crunch time again. I personally love going to school, but school means I’m stuck with eating oatmeal and egg everyday for breakfast. I love oatmeal, but it’s nice to change things up. Since it’s the weekend, I decided to get a bit creative and came up with….. Spinach Oatmeal Pancakes!!!.

I know spinach, oatmeal, and pancake aren’t words that sound appetizing together, but trust me, they were AMAZING!!!! They were so fluffy and rich, I couldn’t tell they didn’t have flour or dairy. I couldn’t even taste the spinach (I managed to sneak in an entire serving’s worth)

Anyways, some useful tips:

1.  Wait until the pan is extremely hot before putting the pancakes on the grill, that way they’re less likely to stick
2. Wait for the edges to firm up before flipping. If they aren’t the pancake will break, not pretty
3. For maximal height and fluffiness, cook the pancakes as soon as possible. More “still” time means more of the baking powder is reacting in the batter, not leavening the pancakes
4. If it takes more than 1 batch to use all the batter, regrease the pan and turn the heat down when cooking to prevent burning.
5. Serve as quickly as possible

Ingredients

•  1/2 cup oats
• 1/2 cup spinach, cooked
• 1 tsp baking powder
• 1 large egg or 2 small egg whites
• sweetener or spices, optional
• 1/2 cup water, scant

Directions

Measure out all the ingredients except the spinach and place in a blender. Finely chop the spinach, put into blender, and blend until all ingredients are completely blended. Add oil or cooking spray to a pan and place on high heat until smoking hot. When the pan is hot, drop the batter in 2 tablespoons rounds. When the batter bubbles and the edges are firm. Serve and Enjoy!!!!

• Breakfast
• Healthy
• International