"Eat Yo' Greens" Mini Baked Pancakes (GF, Vegan)
You're shuffling around the house on a Sunday morning with your favorite pancake batter on your left and a warm skillet on your right. As you slowly pour a little batter into the pan, you tell yourself that today will be the day - the day your pancakes come out Instagram worthy, instead of a mountain of torn (but delicious) pieces. Only for, once again, your pancake tocrumble as you try to flip it.
Sound familiar? I know I can relate. Pancakes and I have a special relationship - I love them, they love me but my inept flipping skills often keep us apart. Until I played with Cora's brilliant baked pancake breakfast pizza to create smaller, spinach-packed pancakes with no flipping (or flipping out) necessary!
In particular, these mini pancakes are fluffy and soft yet durable enough to be picked up by hand, sweet but not sugary, and are gluten free, vegan and free of most allergens. Besides taste, these pancakes also pack a nutritional punch. They boast protein from the buckwheat, whole grains from brown rice, Vitamin K and A from spinach and Vitamin B6 and manganese from the banana.
How to eat your greens...and your pancakes too? Start by gathering a few simple ingredients.
Ingredients for The Best Baked Gluten Free Pancakes:
(Makes roughly two dozen mini pancakes)2/three cup of buckwheat flour (I floor my personal using my Nutribullet and buckwheat groats)
half of cup of brown rice flour (once more, ground my very own)
2 tsp baking powder
1 tsp cinnamon
2 tsp vanilla extract
four TBSP mashed banana (around 3/4 one ripe banana)
1 cup water blended with a liberal handful of veggies (spinach, lettuce, spring mix, etc) - plus 2 TBSP of water
(If you're craving pancakes with a super hit ofprotein, try Cora's original recipe - it uses quinoa flour instead of brown rice flour!)
How to Make Your Vegan Pancakes
Before you get your baking on, preheat your oven to 350 degrees Fahrenheit. Then, these pancakes are as simple as mixing all your ingredients (once the flours have been ground in a high-speed blender or coffee grinder, if necessary) in a large bowl. Add the water (blended with you choice of greens) last, slowly incorporating until your batter is thick but will "drip" from your mixing utensil.  |
| Chocolate nicecream + green pancakes = delish! |
Then, lay out parchment paper on a pizza pan (I've found that these create the fluffiest textures, but any baking pan or tray will work!) and start creating small pancakes. I like to use a tablespoon to pour the batter and flatten it into small circles. Feel free to make whatever size (or even shape) pancake you like - for a crepe-esque feel, you can even flatten the batter into thinner disks. Don't forget to experiment with add-in's either...because the only thing better than a dose of greens in pancakes would be a dose of greens and chocolate in pancakes!
Once your pancakes are poised and ready, just pop your trays into the oven for around 35 minutes. You want them to still be slightly soft to the touch, but to hold together when you peel them from the tray. Keep in mind that the pancakes will also stiffen as they cool.
As forhow to eat these babies? The options really areendless. Personally, I love using them as toppers to my homemadesmoothie bowls and for a nightsnack with So Delicious coconut yogurt andnut butter. You could also eat them as a "traditional" pancake breakfast and top with berries,banana, nut butter and melted chocolate. I can even attest that these make theperfectroad tripsnack - in fact, I made onebatch before leaving from California to Colorado and I ate at leastthree every day!
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| My type of sundae ;) |
You've probably heard the saying that when life gives you lemons, make lemonade. In this case, when life gives you the flipping skills of a dolphin with a broken tail, you turn on the oven instead of warming up a pan. And trust me...eating your greens has never tasted so sweet!
*Also found at What's Cookin' Wednesday,Running with Spoons,VegetarianMama,Foodie Friday,Snickerdoodle Sunday, Allergy Free Thursday and SaucySaturdays!*
What's one kitchen ability you can in no way master? Your preferred manner to "consume your veggies"? Tell me underneath - I can't wait to listen!
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