CSA member Maria shared this recipe for some protein-packed, vegan pancakes with an extra twist: greens!
Photo credit for this post: Maria Jose Mena
- ¾ cup nut milk of your choice or filtered water
- 1 tbsp chia seeds
- 1 tsp flax seeds
- ½ cup oats
- 1 small banana
- ¼ tsp stevia powder
- ½ tsp vanilla extract
- ½ tsp cinnamon powder
- ½ cup kale or spinach
Place nut milk, chia and flax seeds in the blender and let it sit for 5 minutes.
Add the rest of the ingredients and blend.
Using the oil of your choice, add it to a large skillet over medium heat. Pour about ¼ cup batter into the pan for each pancake. Cook for 2 to 3 minutes, until soft bubbles form on top, then flip and cook for another minute or two.
Top with maple syrup and enjoy.
Maria notes: I like to cook with coconut oil and ghee because they are healthy cooking oils and tolerate medium to medium-high heat. But, you can choose the oil you like!