HULK SMASH (these pancakes)!!! I’ve said it before, but I always try to find sneaky ways to fit vegetables into all of my meals. The banana and vanilla in this recipe not only mask the taste of the spinach, but they also add a delicious flavor. My bit of advice is to be extra delicate when flipping these pancakes. Since spinach isn’t the best binder and it releases its moisture when cooked, I tend to let the Hulk Pancakes cook a little longer than normal pancakes.
Why spinach? Well Popeye knew a thing or two about this nutrient-rich leafy green. Here are a few reasons why I love spinach:
- A cup and a half of spinach (about the amount I use in this recipe) is only 20 calories, 3.2g carbs/2.3g fiber/2.6g protein
- Spinach is a great source of:
- IRON: used by red blood cells to transport oxygen throughout the body, enhances our energy.
- VITAMIN A: promotes a healthy immune system
- FOLIC ACID: critical for pregnant and nursing women
- Spinach improves dry skin and promotes a healthy complexion
- Did I mention it’s inexpensive? Hello savings!! (Save that money to buy some local pure maple syrup – totally worth the splurge.)
- 2 eggs
- 2 Egg whites
- 1 Large handful of spinach (1 ½ - 2 cups)
- 1 Whole ripe banana
- 1/2 cup Coconut milk
- ¼ cup Coconut flour
- 2 teaspoon Pure vanilla extract
- 1 tsp Baking soda
- Almond Butter
- Maple syrup
- Dark Chocolate shavings
- Banana slices
Heat skillet to medium-high on stovetop.
Mix all ingredients in blender.
Pour palm-sized dollops of batter into skillet and cook with coconut oil for 3-5 minutes. Be careful when flipping - the pancake batter is fragile.
Top pancakes with toppings of choice. I used almond butter and pure maple syrup.
Go work out and get big and strong like Hulk.