Introduction
About this Recipe
These fluffy pancakes are not only delicious but also power-packed with protein to fuel your post-op journey. We’ve infused them with the goodness of spinach, a leafy green powerhouse known for its impressive nutritional profile. Spinach, with approximately 30 grams per cup, offers a generous amount of protein, vitamins, minerals, and antioxidants, providing a range of health benefits, from promoting gut health to supporting bone strength.
To add an extra punch of protein and healthy fats, we’ve included hemp seeds in this recipe. Just one tablespoon of hemp seeds weighs around 10 grams and contains approximately 3 grams of protein. Hemp seeds are a nutritional powerhouse, containing all nine essential amino acids, making them a complete protein source. They’re also rich in omega-3 fatty acids, which are known for their heart-healthy benefits. Incorporating hemp seeds into your meals is a fantastic way to boost your protein intake!
Yields:
About 6 small pancakes
Ready In:
15 minutes
Nutritional facts per pancake:
135 calories
6 g protein
6 g fat
14 g carbs
2 g fiber
Ingredients
- 1 cup (80 grams) rolled oats
- 1 cup (30 grams) spinach leaves
- 1/2 cup (120 milliliters) milk of your choice
- 1 large egg
- 1 teaspoon baking powder
- Pinch salt
Toppings:
- Chopped strawberries
- Blueberries
- Greek yogurt
- Hempseed
- Don’t have spinach on hand? You can swap it with other leafy greens like kale or Swiss chard, ensuring you blanch or steam them before adding them to the batter.
- Experiment with different toppings to suit your preferences. Sliced bananas, almond butter, or a drizzle of sugar-free chocolate sauce can all be delicious additions.
- To make the pancakes even fluffier, you can separate the egg whites and beat them until stiff peaks form. Then fold them into the batter gently before cooking.
- If you don’t have hemp seeds, you can substitute them with other nutritious seeds like chia seeds or flaxseeds to add an extra nutritional boost.
- Feel free to customize the recipe by adding your favorite herbs or spices to the batter, such as cinnamon or vanilla extract, for extra flavor.
Step by Step Instructions
Step 1
In a blender or food processor, combine the rolled oats and spinach. Pulse until the mixture forms a smooth paste-like consistency.
Step 2
Transfer the mixture to a mixing bowl and add the milk, egg, baking powder, and salt. Stir well to combine, ensuring there are no lumps.
Step 3
Heat a non-stick pan or griddle over medium heat and lightly grease it with cooking spray or a small amount of oil.
STEP 4
Pour approximately 1/4 cup of the pancake batter onto the heated pan. Cook for about 2-3 minutes or until bubbles start to form on the surface.
Step 5
Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 6
Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
Step 7
Serve the pancakes warm with your favorite toppings, such as fresh fruits, yogurt, or a drizzle of maple syrup.
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