If you thought pancakes couldn’t be part of a detox, think again. These bright green stacks get their glow from spinach and matcha, blended with hearty oats for fiber and slow energy release. A dollop of roasted coconut “whipped cream” makes them feel indulgent, but every bite works hard for your health.
Rest is best!
If your batter feels too thin, blend in an extra spoonful or two of oats to thicken. For an even fluffier stack, let the batter rest 5 minutes before cooking―this allows the oats to hydrate and the baking powder to activate.
Advertisement
This recipe originally appeared on alive.com as “Glow-up Green Pancakes with Roasted Coconut Topping.”
Glow-up Green Pancakes with Roasted Coconut Topping
Rate this recipe!
Ingredients
Pancakes
- 1 cup rolled oats
- 1 cup packed fresh spinach
- 1 tsp matcha powder
- ripe banana
- 2 large organic eggs
- 1/2 cup unsweetened coconut milk, or milk of choice
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of sea salt
- coconut oil for cooking
Topping
- 1/2 cup coconut cream from a chilled can of coconut milk
- 1 tsp maple syrup
- 2 Tbsp toasted cocnut flakes
- 1/2 tsp lime zest
Instructions
- In blender, place oats, spinach, matcha, banana, eggs, milk, baking powder, vanilla, and salt. Blend until smooth. Alternatively, pulse oats into flour in food processor and whisk everything together by hand.
- Heat skillet over medium heat and brush with coconut oil. Pour batter into rounds and cook until bubbles form on surface, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes, until golden. For extra-fluffy pancakes, let batter rest for 5 minutes before cooking.
- For topping, whip coconut cream with maple syrup until fluffy, then fold in toasted coconut and lime zest.
- Stack pancakes, top with whipped coconut cream, and serve immediately.
