•• Green Pancakes ••

Phew, what a week! Sorry for the lack of posts lately but I only have 2×1 hours daily where I am able to sit down and concentrate on blogging. My son Noah needs heaps of attention at the moment and wouldn’t let me work when he’s awake. Unfortunately the household, the cooking etc needs to be done as well and so there’s not much time left to write new blog posts. It has been a gorgeous week here in Sydney. After a few rainy days last week it feels amazing to finally get back some sunshine and spend time at the beach with the little one. On Monday I decided that it was time to do a 3-day detox diet (which I failed after day 2…) as we had way too much (unhealthy) food during last week. It’s like we went on a trip to Italy because we only ate lasagne, spaghetti, dumplings and heaps of chocolate and ice cream….oooops. Well, I guess sometimes a breastfeeding mummy just needs that!

Anyway, somehow I managed to have a few healthy breakfasts and salads in between our feasts. I tried to make green pancakes for the first time and hey, they turned out really delicious. Now, I understand, that some of you (including my husband) might be a bit scared of something that’s green but trust me, these are so so good, you won’t be disappointed.

IMG_7686       IMG_7683Ingredients:

  • 1/4 cup buckwheat flour
  • 2 tbsp ground flax
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 2 cups raw spinach
  • 2 eggs
  • 1/2 ripe banana
  • 1/2 tsp vanilla extract
  • Optional (but recommended): 1/2 tsp spirulina
  • 1 tbsp coconut oil
  • Toppings: raspberries, blueberries, yoghurt, almond butter

Directions:

  1. Combine all dry ingredients into a bowl and stir to mix.
  2. Place spinach, eggs, banana and vanilla into a blender and blend until smooth.
  3. Add wet ingredients to dry ingredients and stir until flour is incorporated.
  4. Heat oil in a large frypan over medium heat. Drop a tablespoon of batter into pan. Repeat to make about 8 mini pancakes. Cook for 2 minutes or until bubbles start to form on surface. Turn over. Cook for 1 minute or until golden and cooked through.
  5. I served it with homemade almond butter, greek yoghurt and berries.

If you never heard of SPIRULINA, here is some information about this so called “superfood”:

Spirulina often gets misclassified as an herb because of its amazing health promoting properties, but it’s actually a (cyan-)bacteria, or a natural blue-green algae that’s found in pristine freshwater lakes, ponds, and rivers (and you can taste that). It is really high in protein and a good source of antioxidants, B-vitamins and other nutrients. It is largely made up of protein and essential amino acids, and is typically recommended to vegetarians for its high natural iron content. The high concentration of protein and iron also makes it ideal during pregnancy, after surgery, or anytime the immune system needs a boost. It is most commonly recognized as one of the world’s most nutritionally complete superfoods, as it offers health benefits to practically every organ and bodily function, like:

  • modulates the immune response
  • assists in keeping eyes healthy
  • reduces inflammation and promotes cell growth
  • helps improve the digestive system
  • helps to cleanse the body of toxins
  • excellent source of chlorophyll
  • has 400% more antioxidants than blueberries
  • can help to alleviate allergies
  • excellent source of theanine, riboflavin and vitamins C, D and E
  • has more protein than beef, on a gram per gram level
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