I missed National Cereal Day yesterday, but I just discovered it’s National Pancake Day, so I made the cut. Ha!
Yesterday, while browsing my Facebook home feed, I saw a recipe that sparked my interest: Green Smoothie Pancakes. Erin of Well Plated shared this interesting creation originally made by Lindsay of The Lean Green Bean. I did some tweaking based on what we had on hand, and I look forward to making other variations soon!
I went ahead and made a double batch so we would have pancakes stored in the freezer for quick weekday breakfasts. The changes I made were as follows: organic spring mix, plain 2% Greek yogurt, ground flaxseed, frozen banana, omitted the maple syrup, added organic matcha green tea powder, and I used Bob’s Red Mill gluten free all-purpose flour. They were a bit dry, but this is likely due to using flaxseed and possibly gluten free flour. I plan to experiment by adding a jar of baby food (yes, we’re adding it to everything these days!) as well as both a pumpkin and a sweet potato batch.
They really were very easy to make, and I was even able to do so after work and before making our dinner. I felt like super woman! Well, until I went to open our white wine to make our sun-dried tomato pasta salad and realized we didn’t have an opener. Whoops. Haha
I hope you can break out the blender and enjoy these soon, either from the original or my variation!