Because let’s be real, who DOESN’T want GREEN pancakes?!
So, following my last post “Father’s Day Weekend” where I talked about one of my favourite hacks for sneaking greens into my diet when I get bored of chomping veggies, I remembered these bad boys and figured it was the perfect time to share the recipe!
For pretty much the whole of my health and fitness journey I, like many others have been a big lover of protein pancakes!
They’re such a great way to trick your sweet tooth into thinking you’re indulging but WITH added nutrients and WITHOUT the extra, unnecessary and empty calories! #winwin
You can have them however you want, top them with whatever you like and best of all, they are super easy to make!
So… let’s say you’re raring to whip up a batch.
You’ve planned out in your head exactly what you want to dollop/sprinkle/pour on top….
Imagine throwing a portion of spinach on the side…
A nice big dose of vitamins in the form of green, leafy goodness!
Total pancake porn bubble burster, right?
Enter… POPEYE PANCAKES!
One weekend I was having my normal weekly fix, when I remembered I had some spinach in the fridge coming to the end of the line.
I’ll often throw a handful on the side of my meals to make sure I’m keeping it green but on this day I wasn’t in the mood, I wanted a sweet breakfast and didn’t want the chore of forcing down a side salad!
It felt a bit wrong at first but eager to add some extra goodness to my stack (and irritated by the idea that the spinach may have expired into green liquid by the next day) I just threw some into the mix!
And I’ve never looked back!!!!!!!!
Apart from the awesome colour it turns the pancakes, you’d never know it was in there!
No change in the taste or texture at all, yet I had added even MORE nutrition to the meal!
Greek yoghurt, fruit, a bit of honey, a cheeky square of dark chocolate…
And my first plate of POPEYE PANCAKES were born! 🙂
If you would like to give them a go yourself…
YOU WILL NEED:
- A blender
- A non-stick pan
- 2 Eggs
- 1 Banana
- 45g Liquid egg whites
- Handful of spinach
- 1 scoop of protein powder (optional as the pancakes alone are pretty high in protein anyway, however I find when I don’t use protein powder the pancakes don’t bind super well, so be careful when flipping etc) or you might want to add some flour to help with binding instead.
& THEN, YOU WILL NEED TO:
- Throw everything into a blender and whizz it up.
- Turn the hob onto a medium heat and oil the pan with oil or butter of choice.
- Pour a small amount of pancake mixture into the pan and leave to golden for a few minutes (or until air bubbles are showing on top of the pancake).
- Carefully flip with a spatula and leave for another 10/20 seconds to finish off.
- Transfer your pancake from pan to plate and repeat until you’re out of mixture.
- Add toppings and ENJOY!
I even decided to try the latest batch out on my 6 year old sister in a “Tiny Person Taste Test“…
and she gave them a thumbs up!
Bragging to Mum that she had eaten “Spinach Pancakes” for breakfast! And as she turns her little nose up at most greens I was pretty chuffed with that one!
I’d LOVE to hear from anyone who decides to give them a go, so if you do please please feel free to send me a little message, take photos, tag me, give me feedback, show me your toppings…anything!
I’d love to know 🙂
Until next time