Monster Pancakes

It’s amazing how a food's name can completely change how it is perceived. If these were called spinach pancakes, I know they would be turned down straight away. I still tell the kids that spinach is what makes them green so they are aware of what’s in them but Monster Pancakes just sounds way more fun. They freeze well and make a great lunchbox snack. I usually double the batch.

Prep Time: 10 mins
Cook Time: 10 mins
Serves: 4-5

Make free from:
Gluten: Use gluten-free flour
Dairy: Use dairy-free milk
Eggs: Use 1 tbsp flax meal (ground flaxseed/linseed) soaked in 6 tbsp water for a few minutes instead of egg
Nuts: Avoid adding any nuts or nut butters

Ingredients:

1.5 cups oats (should make just under 1 cup oat flour)
1 cup milk of choice
1 tsp vanilla extract
1 large ripe banana
1 egg or flax egg (see egg-free note or you can leave it out)
2 tsp baking powder
1 tsp cinnamon
large handful spinach
Pinch of salt
3 tbsp vanilla protein powder or milk powder or almond meal (or just leave this out)

Method:

Step 1

Add the oats to your blender or food processor and blend until you have a fine flour.

Step 2

Add the rest of the pancake ingredients and blend until the batter is smooth.

Step 3

Heat a frying pan on a medium heat with a bit of oil. Pour the batter into the pan creating a size that you prefer. We often do smaller pikelet style. Cook for 1-2 minutes each side. Transfer to a plate with a handy towel to keep warm and repeat with the remaining batter.

Step 4

Top with your favourite toppings - berries, banana, yoghurt, maple, peanut butter etc.

Tips:

• These freeze well. I like to double the recipe so I can freeze some.

• They will last 4-5 days in the fridge and make an easy meal or snack.