Green "Monstah" Pancakes

My nearly two-year-old goober loves pancakes. He would eat them for every meal, every day. Really, as long as there is pure maple syrup (yes, my two-year old is a syrup snob) close by, he would.

I set out to make a pancake that I could feed this little man whenever he gets that "must have pancakes" kind of craving that would not be a sugary, carb-loaded treat, and would give him a nice jolt of whole grain (minimally processed), with greens, and nice hit of protein, and (if that were not enough), something my husband would eat and maybe even be excited about. I love them too. So win-win-win.

Enter...the "Green Monstah" (I'm from Boston...just go with it).

These bad boys may not be the "prettiest" pancake in the world, but, they are delicious and fun. My son loves that they are green like a monster. The best part, you throw everything in a blender and pour on the griddle. Yet another reason these have become a family favorite. EASY is key for us. These can also be easily adjusted for taste or allergies or whatever the needs of your family.

Step 1: Get out that blender. 

Step 2: Add all the stuff. 

• Add in the 2 cups of whole oats (not instant) and 1/2 cup quinoa into the blender. Feel free to use Gluten Free oats if there are any gluten sensitivities you need to be aware of. Blend into a flour.

• Add 2 cups of unsweetened almond milk (any milk or milk substitute that is unsweetened is fine here). 
• Add in 1/2 to one whole ripe banana. I just use whatever is lying around. This is the sweetener, so, add what you like, but at least a half works best. If you have an allergy or disdain for banana, you can try other fruit (I've used mango before) or just a tablespoon of honey or a teaspoon of stevia. 
• Add 1/3 of a small-medium, raw zucchini (optional). Just toss it in. 
• Add 2 large handfuls of greens (I used a blend of chard, kale, and spinach).

• Add in 2 eggs.
• 1/2 tsp of cinnamon (just eyeball it). 
• 1 tsp of baking powder and 1 teaspoon of baking soda.
• 1 heaping tablespoon on plain, fat-free Greek yogurt (I use Fage).

Step 3: Wazz it up. 

Note: Feel free to add a bit more almond milk if you need to. I never need to, but the batter does thicken as it sits. If you want even more fiber, thrown in a handful of chia and flax. Batter should be thin enough to pour, but thicker than a crepe batter and have some body to it.

Step 4: Pour on griddle. Do the normal pancake thing (wait, don't flip 100 times, be patient). 

Add fun things (chocolate chips, blueberries etc.) if desired. I highly recommend the Enjoy Life brand of mini chocolate chips. They are vegan, lower in sugar, and, of course, gluten free. Check them out!).

Enjoy!!!

Green "Monstah" Pancakes

Makes 6-8 servings

2 cups uncooked whole rolled oats

1/2 cup uncooked quinoa

2 cups almond milk (any milk or milk-like liquid will do)

1/2-1 ripe banana (adjust to taste)

1 Tbs. honey or stevia (optional)

1/3 small raw zucchini (optional)

2 large handfuls of greens (spinach, kale, chard, etc.)

2 eggs

1 Tbs. plain Greek yogurt (optional)

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. cinnamon

Optional toppings: chocolate chips, blueberries, bananas, etc.

Add quinoa and rolled oats into the blender and blend until you have flour. Add the remaining ingredients and blend well until the batter is easy to pour and the consistency of pancake batter. Add more liquid if needed. Pour onto griddle and cook as you would any pancake. To make them extra special, add chocolate chips, berries, bananas, or anything else fun. Enjoy!