Kids absolutely love these pancakes and they are a great way of sneaking in some vitamin C-rich spinach! These are quick to whizz together, a fun way to use up ripe bananas and make a great weekend treat.
Makes approximately 20 mini pancakes
Preparation time is approximately 5 minutes
Cooking time is approximately 5-10 minutes
Ingredients
90g oats
2 ripe bananas
90g self-raising flour (gluten free if necessary)
1 teaspoon of baking powder
Drizzle of vanilla extract
2 handfuls of fresh spinach leaves or 2 balls of frozen spinach
2 eggs
90ml milk
Melted butter
How to make your Hulk pancakes
Add all ingredients to a food processor / smoothie maker and whizz together
Add a little more milk if too gloopy
Heat 1 tsp of melted butter in frying pan and add large individual spoonfuls of batter to pan to form 3-4 pancakes. Cook for 2/3 mins each side before gently turning over and cooking on other side. Add more sliced banana to decorate.
HINTS & TIPS
This recipe is great for batch cooking! Cook and then freeze any leftover pancakes.
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.
Comments