VACATION PANCAKES
Vacation Pancakes…because who wants to buy bags of baking ingredients when on a trip, knowing you’ll get through half of the bag at best and the rest will go to waste.
These pancakes are far from fancy and use minimal ingredients thrown into a blender. Many have their own version, but my rendition adds in spinach to boost the nutrients and a bit of turmeric for an anti-inflammatory kick - makes the bright green even brighter… my kiddos’ favorite.
Makes 10-12 pancakes
YOU WILL NEED
2 bananas
5 eggs
1 cup fresh baby spinach, loosely packed
1/4 teaspoon fine sea salt
1/2 teaspoon ground turmeric, optional
Pinch of black pepper, only if using turmeric
1/4 teaspoon cinnamon, optional
Coconut oil or ghee, for greasing the skillet
Unsweetened coconut yogurt, for serving, optional
Pineapple, for serving, optional
TO MAKE
Bring a large cast iron skillet or pan to medium heat.
Combine all ingredients in a high-powered blender and blend until fully processed.
Melt 1 tablespoon of coconut oil on the skillet. Pour about ¼ cup of batter onto the skillet to make each pancake. Cook until bubbles start to form on the edges of the pancakes and the bottom has turned golden brown, about 3 minutes. Flip them and cook until the other side is golden brown, about 3 more minutes. Repeat with the remaining batter.
Serve immediately with the toppings of your choice.
THINGS TO NOTE: To make these completely dairy free, use coconut oil instead of ghee or butter. If you don’t have all the spices, don’t worry, just use those that you have.