Happy Saint Patrick’s Day! Tomorrow we will be celebrating with these green pancakes to get in the spirit! Lately, I’ve been trying to sneak vegetables in everything possible for extra nutrients and flavor. These pancakes are no exception! However, you can’t taste the spinach so if you have a picky eater at home, this is the perfect addition to get some antioxidants and vitamins into your little one. Some days I will replace the spinach with beets, carrots, or kale but don’t feel like you need to add any vegetables! The pancakes are wonderful as is, without any additional add-ins. What’s more? They are gluten free and vegan!

Blender {spinach} Pancakes

• 1 ½ cups gluten rolled oats
• ½ cup almond flour
• 1 large banana
• 2 dates, pitted*
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1-2 cups almond milk**
• Handful of spinach

Place all ingredients into a high-speed blender and blend on high until the batter is smooth. Place a griddle over medium-low heat and grease with coconut oil. Once the griddle is hot, pour pancake batter into desired shapes. Flip once they start to bubble or are light brown on the bottom side. Cook evenly and remove from griddle. Top with almond butter and honey.

*If you don’t have dates, use 1 tablespoon of honey or pure maple syrup to sweeten.

**Start with 1 cup of almond milk and add as needed to create the desired consistency.