VACATION PANCAKES

BreakfastCooking with Kids
Written By Amy Risley

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.

Amy Risley
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