Prep Time
5 minutes
Cook Time
15 minutes
HNK green pancakes are one of the most searched for and loved recipe by our community. These green pancakes are a great way to boost nutrients and add greens for your picky eater.
Ingredients
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1/2 medium banana or 1 small banana
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1/4 medium zucchini, roughly chopped
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1 handful of baby spinach, washed
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2 whole whole eggs, large
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1/3 cup buckwheat flour
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1 tsp baking powder
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2 tbsp milk of choice (eg oat, rice, coconut)
Directions
Place banana, zucchini, spinach, milk and eggs in a blender and blend until smooth.
Add flour and baking powder and mix until combined.
Place a frying pan over low heat (add 1 tsp oil or un-salted butter if necessary).Pour tablespoon amounts of mixture into the frying pan.Cook over a low heat and flip when bubbles form and hold their shape (approximately 2-4 minutes), cooking the other side for approximately 1 minute.
Once cooked, allow cooling slightly before slicing into fingers or bite-sized pieces.Suitable for freezing.
Recipe Note
Cook pancakes in a non-stick pan over a low heat for best results.
If your mixture looks too runny, add some more flour (1 tbsp at a time).
Store in the fridge for 2-3 days or freeze for 1-2 months.
