|Photo by Kiah Graham|
If you're like me, you've got greens piling up in your fridge and are trying to stuff (or sneak ;-)) them into anything and everything this time of year. Why not pancakes? The idea came to me this morning as I started pulling out ingredients to whip up a batch of golden griddle cakes for Father's Day.
The recipe could easily be cut in half. This one makes about 18 medium-sized pancakes.
It would be fun to substitute the cinnamon with curry or garam masala, or use a teaspoon or two in conjunction with it. Let us know if you decide to try it.
3 C white whole wheat flour (or whole wheat pastry flour)
1 1/2 tsp baking powder
3/4 tsp baking soda
Generous pinch of sea salt
1-2 tsp cinnamon (depending again on your taste for it)
3 C + milk (buttermilk, kefir, and coconut milk would also work, or a combination)
3 large eggs
1-2 tsp of vanilla extract (depending on your taste for it)
2 ripe bananas
1-2 healthy, generous handfuls of beet greens, stemmed and torn (you can also use kale, chard, or spinach)
1/4 C (heaping) shredded coconut (unsweetened)
Butter and/or coconut oil for the griddle
Maple syrup and more butter for serving
1. Combine the flour, baking powder, baking soda, sea salt, and cinnamon in a large mixing bowl using a wire whisk for even distribution.
2. Add the shredded coconut to the dry ingredients and whisk to combine.
3. Using a food processor or a blender, puree the bananas, greens, and 1 C of the milk.
4. Beat the eggs in a mixing bowl by hand with a wire whisk, and add in the vanilla, whisking to combine.
5. Add the pureed banana/greens mixture to the eggs and vanilla, plus 2 more C of milk. Stir to combine.
6. Add the wet ingredients to the dry ingredients and stir until well incorporated. Add more milk if you like a thinner pancake batter.
7. Add butter and/or coconut oil to a griddle pan and turn the heat to medium.
8. Once the griddle is hot, start making and flipping your pancakes. (I like to keep the finished ones in a 250 degree oven until they're all done.)
9. Serve piping hot, topped with a pat of butter and a splash of real maple syrup. Sprinkle a little extra cinnamon on as a pretty garnish.
Makes 18 medium-sized pancakes