Omega Spinach Pancakes

I love pancakes! Such a fun treat to make, and what a pleasure in creating this healthy version. A perfect way to hide green leafy vegetables for kiddies, and so easy to make!

In these modern times, there is no much acidic influence in our lives. Whether it be from diet or exposure to harsh chemicals, our bodies are constantly trying to stay in perfect pH balance.

There are so many things we can do to minimize exposure to these acidic influences, and a big way is by adding loads of alkaline foods into your diet. The easiest way to do this is by increasing the amount of green leafy vegetables.

You see green leafy veggies all have one thing in common, chlorophyll. And it’s this chlorophyll that is SO helpful in boosting the alkalinity in our blood. The more alkaline our blood is, the less acidic environment for inflammation to thrive.

Spinach is one of my favorites and is so versatile! From green smoothies, to stir fry’s, spinach can be added to just about anything, and in this case, pancakes! These pancakes also have Chia seeds in them, which are high in fiber, protein and Omega 3 Fatty Acids. So much goodness!!!!

Ingredients

1 Cup Gluten Free Flour (eg. Buckwheat, gluten free flour mix, etc)
1 Cup Baby Spinach
1 Banana (Mashed)
1 Chia ‘Egg’ (1 TBS Chia Seeds in 3 TBS water)
1 TBS Coconut Oil
1/2 Cup Almond Milk (Add more or less to reach desired consistency)
1-2 TBS Agave Nectar (Organic)
1 Tsp Baking Powder
1/2 Tsp Bicarb/Baking Soda
1/2 Tsp Pink Himalayan Salt
Cinnamon, seeds and fresh orange wedges for garnish

Recipe

Place the spinach, chia egg, almond milk and coconut oil into a blender and blend until smooth. In a separate bowl, whisk in the remaining ingredients until combined.

Heat a large pan on a medium heat. You can add a little coconut oil here, or smooth it over the base of the pan before placing on the heat.

Pour the pancake mixture into the pan, about 2 tablespoons at a time. Try and squeeze in as many as you can without them touching.