Spinach Banana Smoothie Pancakes

YUMMY!

Another staple in my household, Spinach Banana Smoothie Pancakes. I'm always trying to find ways to get my kids to eat more veggies. I found this recipe online a few years ago when I was trying to get my son to eat green things, and have tweaked it here and there. I made a double batch of these over the weekend, so I could freeze them for the kids' breakfasts. I just placed them between wax paper, put them in a ziploc freezer bag, freeze, and voila! Easy breakfast. The great thing about spinach is that it's super healthy, and when blended, there's no taste to it, especially when you have ripe bananas in there too.


Single batch...makes about 22 pancakes, using scant 1/4 cup to pour batter.

1 C almond milk, unsweetened
1 very ripe banana
2 C fresh baby spinach
1 C flour (I did 1/2 wheat and 1/2 white)
1 TBSP sugar (I already reduced this from the original 2 TBSP)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
2 TBSP butter, melted  

Syrup and butter for topping, or whatever you'd like. My kids get a few chocolate chips on top.

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Set aside.

In a blender, add milk, banana and spinach and blend until there are no flecks of spinach seen in the mixture. Blend in the egg and butter.

Pour green mixture in with the dry ingredients and mix until combined. Preheat griddle on medium low. Using a 1/4 measuring cup, drop batter onto the griddle. Cook until the tops are bubbly and edges are dry (darker green). Flip and cook another minute or so. 

Maple Carrot Muffins

 

Staying at home on a workday earlier this week because my little one was sick meant I had time to make a batch of Maple Carrot muffins to freeze for breakfast for the kids.  When my son was younger, he was really picky about eating vegetables.  I would scour the internet for recipe ideas to hide veggies inside things.  Pretty soon I came upon this one.  The original recipe called for white flour, white sugar, and vegetable oil, but I substituted it with wheat flour, mostly brown sugar (I like the flavor better), and applesauce to make it somewhat healthier. It was a hit for both my kids (5 and 2.5). They freeze well so it's easy to heat one up when you're on the go during the week.  Who doesn't want kids to eat more veggies?  This recipe makes about 18 regular sized muffins. Enjoy! 

2 C Whole wheat flour
scant 1 C brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
4 eggs
1 C applesauce
1/2 C maple syrup
3 C grated carrots (about 3 medium carrots)

1. Preheat oven to 350 degrees. In large bowl, combine first 6 ingredients. In another bowl, beat eggs, applesauce, and syrup. Stir into dry ingredients until just moistened. Fold in carrots. Fill cups 2/3 full.
 
2. Bake for 20-25 minutes or until toothpick comes out clean. 

A closer view of carrots inside