HEALTHY OATMEAL PANCAKES with spinach

Healthy Oatmeal Pancakes made with spinach s are a delicious and easy-to-make breakfast recipe! Made in a blender with simple, nutritious ingredients - think rolled oatmeal, oat flour, baby spinach (fresh or frozen!), Greek yogurt, and walnuts - this is an easy, fluffy, protein-packed pancake recipe that you can feel good about eating.

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RECIPES MENTIONED
Classic Oatmeal Pancakes: https://www.youtube.com/watch?v=Fee8Kx4gEw0&t=31s
Banana Oatmeal Pancakes: https://www.youtube.com/watch?v=y8kvazx1C6I&t=286s

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12-inch Non-Stick Pan: https://amzn.to/3Lz8LQa
Favorite Spatula: https://amzn.to/3JPB5MT
Organic Rolled Oats: https://amzn.to/3yvdbji
Chia Seeds: https://amzn.to/3YIGBVE
Storage Container: https://amzn.to/3FeqM27

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TIMESTAMPS
0:00 Oops
0:07 Intro
1:06 Getting started - combining ingredients
3:07 How to make a chia egg
5:02 Add mix-ins to the batter
5:56 Making the pancakes
7:11 My favorite spatula
8:10 Meal prep storage
8:24 Serve and enjoy!

HEALTHY OATMEAL PANCAKES with Spinach
1 cup baby spinach, (2 ounces)
1/2 cup unsweetened almond milk
1/2 cup plain Greek yogurt
1/4 cup egg whites, (2 egg whites or 1 whole egg)
1 teaspoon vanilla extract
1 cup oat flour
2 tablespoons monk fruit or preferred granulated sweetener
3/4 teaspoon cinnamon
3/4 teaspoon sea salt
1.5 teaspoons baking powder
1/2 cup rolled oats
1/3 cup walnuts

Combine baby spinach, almond milk, yogurt, egg whites, and vanilla in a blender, place on the lid, and blend until liquified and well combined.

Add in oat flour, sweetener, cinnamon, salt, and baking powder. Blend again until everything is combined. The batter may look fairly thin but will thicken as it sits.

Stir in rolled oats and chopped walnuts (or preferred stir-in). Let the batter rest for 10 minutes before making your pancakes as this will allow the rolled oats to soften and the batter to thicken.

Heat a large non-stick saute pan over medium-low heat and coat it with a thin layer of non-aerosol cooking spray, butter, or coconut oil. Once the skillet is hot, drop a scant 1/4 cupful of batter into the pan (I like to keep the pancakes on the smaller side).

Cook gently for 3 to 4 minutes on the first side, until the pancakes look dry around the edges and small bubbles form over the top.

Flip, and cook on the other side for another 1 to 2 minutes. They will be golden on both sides and set through the center. Repeat with the remaining batter.

Nutrition
Serving: 4 pancakes | Calories: 256kcal | Carbohydrates: 36g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 523mg | Potassium: 296mg | Fiber: 4g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg

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