This delicious linguine pasta dish features spinach, pea shoots, onion, and garlic, with some hearty portabella mushrooms and sweet red bell peppers. Pasta is such an essential go-to dish to create a flavorful and easy meal with a variety of vegetables and fresh ingredients. I […]
Cooking with lentils adds so much versatility to your diet and menu. There are many benefits to using lentils in your repertoire, mainly being that they are a nutrient rich legume full of protein and low in calories. Since I started cutting back on the […]
Your other baker friends will be green with envy when they see and taste how fluffy and gorgeous these pancakes turn out! Not only because they are delicious, but because they are packed with spinach! The lovely green hue does little to the taste because the spinach is ground so fine in the Vitamix blender. All you are really getting is the healthy benefits, but the spinach itself is tasteless. Spinach is packed with more than the required daily value of vitamin A, vitamin K, manganese, and folate and plenty of iron, anti-oxidants, and anti-inflammatory phytonutrients. If you are struggling to get your kids to eat healthy spinach as I have been, then you will just LOVE this recipe. Not only is it full of spinach but it is made with whole wheat flour, less than 2 tbsp of sugar, and healthy vitamin D milk and eggs. I have little to protest in this recipe. You could use only 1 tbsp of sugar in the recipe if you plan to use syrup, but because I only topped it with fresh fruits and pureed raspberries, I added an extra dose of sugar.
The green color is very vibrant and fun, and there are a TON of excuses to eat a fun green pancake! Use any of these reasons to get your kids excited about breakfast and a spinach packed pancake (tip: you don’t HAVE to tell them there is spinach): St. Patricks day, those MSU game fans (I’ll take BLUE thanks), Halloween, conjuring Incredible Hulk powers, make a “Very Hungry Caterpillar, or just a green monster kind of morning!
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This recipe yields one of the best pancakes I have ever tasted and it is adapted from allrecipes.com; find it here. I substituted the white flour for whole wheat flour and pureed the spinach with the milk to make a nice bright green spinach milk. I was thinking about how we add spinach to all of our smoothies because its flavor is so discrete, so I thought it would be a great addition to pancakes as it would not really alter the recipe. For the topping, simply puree fresh or frozen and thawed raspberries and add sliced bananas. It is the perfect balance of sweet and tart! So here it is! Enjoy!
- 1 1/2 c whole wheat flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1 1/4 c milk
- 2 c fresh baby spinach
- 1 egg (at room temperature)
- 3 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup fresh or frozen and thawed raspberries
- Puree the baby spinach with milk in a blender until fine and milk is green and smooth.
- In a medium bowl, sift together the flour, sugar, baking powder, and salt.
- In a larger bowl, whisk the egg with 1 tsp of vanilla extract. Add the milk and melted butter.
- Gradually add in the flour mixture and whisk until well incorporated.
- Spray a griddle with butter and turn the heat to medium high. Drop a ladle full of batter on the pan to form circles. Allow it to cook until you see small bubbles form (about 1 minute). Flip the pancakes and cook for about another minute on the other side.
- Puree the raspberries until liquid.
- Serve with the pureed raspberries, your favorite syrup, or other fruit toppings.
- Omit the spinach to have regular colored and a classic fantastic tasting pancake!