I make these pancakes very often for the kids and they love them. They usually eat them without syrup, but they are good with syrup too. These Spinach Pancakes freeze well and are easily reheated in the microwave or toaster oven. I love these pancakes too, so they aren’t just for the kids.
3 Tablespoons butter, melted
1 Ripe Banana
1 1/2 Cups Fresh Spinach (or 1/3 cup frozen)
1 Cup Milk
1/4 Cup Water
2 Eggs, lightly beaten
3 Tablespoons Brown Sugar
1 Cup + 2 Tablespoons All-Purpose Flour
1/4 Cup + 2 Tablespoons Whole Wheat Flour
1/2 teaspoon Salt
1 1/2 teaspoons Baking Powder
a few dashes Cinnamon
a handful of Chocolate Chips (5 chocolate chips per pancake)
Combine butter, banana, spinach, milk and water together in a blender. Blend until the spinach is chopped super fine. Pour into a large bowl.
Add eggs and sugar to the bowl. Whisk to combine.
Add flours, salt, baking powder and cinnamon to the bowl. Whisk to combine.
Heat a griddle pan to 350°F or medium. Adjust heat as needed while cooking. Lightly grease the griddle pan. Ladle the green pancake batter onto the griddle pan. Drop on 5 chocolate chips on each pancake. Flip when the pancakes start to bubble, flip and cook until browned on the other side.
Yield: Quite a few pancakes…I guess I should have counted them. I usually double this recipe so I can freeze a lot of them for a quick breakfast for the kids.
-Recipe from Superhero Underpants-
I found this idea for coating apples with pancake batter before cooking them on Pinterest. I’m sure everyone on Pinterest has seen this about a hundred times! I thought I would give it a try and see if it’s good. I thought they turned out pretty awesome. The apples were softened, but still had a little crunch to them. Chloe and Owen didn’t really like the apple. Owen picked all the pancake off and threw the apple on the floor. Chloe just sat it to the side and asked for pancakes without apples. So, maybe these aren’t super kid friendly…or maybe just not MY kid friendly. I really enjoyed them though. I coated them with my Cinnamon Oat Pancake batter. These pancakes are a favorite in my house.
Make sure to core your apples before cooking them!
This pancake mix, a recipe by Alton Brown, is great to have in the kitchen for a quick pancake breakfast. Berries or chocolate chips can be added while cooking for some added flavor.
6 Cups All-Purpose Flour
1 1/2 teaspoons Baking Soda
3 teaspoons Baking Powder
1 Tablespoon Kosher Salt
2 Tablespoons Sugar
Mix all ingredients and store in a closed container.
To Make The Pancakes:
2 Eggs, separated
2 Cups Buttermilk
4 Tablespoons Melted Butter
2 Cups “Instant” Pancake Mix
Butter, to grease the griddle pan
Heat a griddle pan to 350°F.
In one bowl, mix the egg whites and buttermilk, in another bowl mix the egg yolks and melted butter. Combine the two mixtures in a large bowl and whisk to combine. Add the pancake mix and whisk until just combined.
Lightly butter the griddle pan.
Ladle onto the hot griddle and cook until browned on both sides.
Yield: 12 Pancakes
I had some persimmon puree in my freezer from the last time I got persimmons in my food co-op basket, so I decided to make pancakes with it. This is a modified version of a pumpkin pancake recipe from AllRecipes.com.
1 1/2 Cups Milk
1 Cup Persimmon Puree
2 Tablespoons Canola Oil
2 Cups Flour
3 Tablespoons Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Allspice
1 teaspoon Cinnamon
1/4 teaspoon Freshly Ground Nutmeg
1/2 teaspoon Kosher Salt
In a medium bowl, whisk together the milk, persimmon puree, egg and oil. Set aside.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg and salt.
Pour the wet ingredients on the dry ingredients and mix until just combined.
Heat a lightly greased griddle pan to 350°F. Ladle the batter onto the hot griddle pan and cook until browned on both sides.
Yield: about 14 Pancakes
Here is a new take on pancakes with rolled oats as a main ingredient. This recipe comes from Martha Stewart’s website.
2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
¼ cup Canola oil, plus more for skillet
Combine the flour, sugar, baking powder, salt, cinnamon and 1 cup oats together in a food processor. Pulse until coarsely ground.
Whisk together the milk, eggs and oil in a large bowl. Add the flour mixture and the remaining oats. Stir to combine.
Heat a griddle pan or large skillet to medium heat and lightly oil the pan. Ladle the pancake batter onto the hot pan and cook until browned on both sides.
Serve with maple syrup, fruit, powdered sugar, or your favorite pancake topper.
This is a super easy pancake recipe that I found on AllRecipes.com a few years ago.
1 Cup All-Purpose Flour
2 Tablespoons Sugar
2 Tablespoons Baking Powder
1 teaspoon Salt
1 Egg, beaten
1 Cup + 3 Tablespoons Milk
2 Tablespoons Vegetable/Canola Oil + more for greasing the griddle pan
In a large bowl, combine flour, sugar, baking powder and salt. Stir in the egg, milk and oil until just combined.
Heat a lightly oiled griddle pan to medium/high heat. Ladle about 1/4 cup of the pancake batter. Cook until browned on both sides.
Serve with fruit, syrup, butter, powdered sugar or whatever you like on your pancakes.