Green Superman Pancakes (GF, DF, Vegan)

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Oh my goodness you guys, I have been on a mission to create a gluten-free pancake recipe with GREENS for forever and a day and today I finally did it! These Green Superman Pancakes are filled with so much nutritious goodness but they’re also DELICIOUS and easy to make too, which is what matters what the most.

I made these in my Vitamix blender believe it or not! So in love with that darn blender that I’m not sure how I ever lived without it in the first place.

I started with an oat flour base. I added a banana, some almond milk, a date, some spinach and some extra super green power from some barley wheat grass flour. I blended all the ingredients together and fried them in my cast iron skillet and they were sweet green perfection.

With rushed school-day breakfasts and packed lunches coming right around the bend, I thought it would be a perfect time to share them with you all.

You can double the batch to make extra and freeze them for school lunches or quick school-day breakfasts on the go.

So if you’re wondering what the heck to pack in your kiddos school lunch this year that you know they’re going to love and will keep them fueled with nutrition, these Green Superman Pancakes are your guys!

Here’s how to make them.

Makes 6-7 pancakes
Time: 20 minutes

INGREDIENTS:

• 1 cup gluten free oats (this is the brand I use)

• 1/2 -3/4 cup almond milk

• 1 date (seed removed)

• 1 ripe banana

• 1 tsp cinnamon

• 1 tsp baking soda

• 1 handful spinach

• 2 tsp barley grass powder

• coconut oil for frying

INSTRUCTIONS:

1. In your Vitamix or high speed blender, add 1 cup of gluten free oats. Blend until the oats turn into a flour.

2. Next, add your almond milk. Start with 1/2 cup and blend until smooth.

3. Then add the date, the banana, the baking soda, cinnamon, spinach and barley grass powder. Blend until smooth. Use the extra almond milk if you need to make the batter smooth. (Side note - the batter will be rather thick. That is how it should be)

4. In a cast iron skillet, add a few glugs of coconut oil and turn the burner on medium heat.

5. Once the skillet is hot, add the batter, cooking about 3 smaller pancakes at a time. If you need to, use the back of a spoon to flatten out each pancake because the batter is rather thick and will take a longer time to cook if its too thick.

6. Cook each pancake about 5 minutes on each side and flip.

7. Enjoy!

-MADE WITH LOVE, ASHLEY