By the end of the week, there are times I feel discouraged thinking my kids didn’t get enough of the “good stuff” into their diet. Although my kids eat rather healthy, the more I learn about health and nutrition, the more encouraged I feel to take steps toward being the healthiest we can be.
That’s why I create recipes like Popeye (spinach) pancakes!
When four kids are added to the mix, it can provide some obstacles when one doesn’t like this, and another doesn’t like that. Yes, my kids will eat a salad, and even get excited when I make Miso Easy Homemade Ramen, but we don’t always get the recommended 2-3 cups of veggies a day. Greens are at the top of the list when it comes to healthy veggies.
Why Spinach?
Spinach is one of the easiest greens to hide things in because it doesn’t have much flavor. It seems when people aren’t big fans of greens spinach is their go-to. It can be a perfect add-in to smoothies, fresh juices, and recipes like these popeye pancakes! Although spinach is small in flavor that doesn’t mean its small in nutrition. Spinach has lots of health benefits!
Spinach nutritional facts
- Spinach is high in iron.
- It’s high in fiber and magnesium.
- It helps boost the immune system.
- Spinach helps prevent constipation and helps maintain low blood sugar.
- It’s great for bone health, gut health, and aids in detox.
- It has vitamins A, K, E, and the minerals magnesium, beta-carotene, zinc and more!
In our house, we have two ways to prepare veggies…..the ones you know your eating, and the ones you don’t. I have to admit, it’s pretty exciting to watch your kids, or even your husband, eat something you know you made healthy.
Other Add-in Ideas
There are many variations you can make with these pancakes. Think about what your family prefers. Here are some ideas
- Blueberries or other berries.
- chocolate chips
- Pecans or other nuts
- Lemon zest
- Ground chia seeds
- Other spices like nutmeg, cardamom, ginger.
For more recipes like this check out these Gluten-Free strawberry waffles!
Popeye (Spinach) Pancakes
Ingredients
- 4-4 1/2 cups unbleached flour
- 2 eggs or chia eggs 2 tbsp chia seeds + 6 tbsp water
- 4 tsp baking powder aluminum-free
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pink salt or sea salt
- 1 tbsp whole flaxseed (optional) Get organic flaxseed here
- 2-3 tbsp honey or sugar
- 4 cups plant-based milk or whole milk I use coconut
- 2 tbsp coconut oil or butter melted
- Zest of one orange optional
- 1 cup spinach packed
Instructions
- If using chia eggs, mix chia seeds and water let sit for a couple of minutes.
- In a medium bowl with a whisk, mix milk, eggs, honey or sugar, melted coconut oil, and orange zest.
- With a whisk or wooden spoon mix in baking powder, baking soda, salt, and cinnamon. Whisk together well. Mix in flour 1 cup at a time until you get a good pancake batter consistency. (If you used coconut oil you may see it throughout the batter, this is ok.)
- When everything is mixed well, ladle one cup of the pancake mix into a blender or Nutri-bullet with spinach and flaxseed.
- Blend until you have a nice and smooth consistency.
- Pour your blended mix back into the bowl and mix well.
- In an iron skillet heat a tsp coconut oil over medium heat.
- When your skillet is hot, ladle pancake mix in. (The amount of batter per pancake will vary depending on the size you want to make.)
- When your pancake forms little bubbles on top, its time to flip.
- Cook on the other side until lightly browned.
- Continue to do this until all the pancake batter is gone.
- Serve hot with real butter, and real maple syrup!
Notes
Get an iron skillet here
Leftover pancakes can be placed in a ziplock bag and refrigerated or frozen for later use!Elke is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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