These nutrient-packed flapjacks adapted from The Vegucated Family Table cookbook are not only popular with kids, but will quickly become a breakfast favorite of yours as well. Top with a dollop of nut butter (or a little vegan whipped cream) and a drizzle of maple syrup, and eat up!
What you need:
1 cup vegan milk
¾ cup spinach, packed
¼ teaspoon vanilla extract
⅔ cup whole-wheat pastry flour
½ cup rolled oats
1 tablespoon chia seeds
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
Coconut oil spray or melted coconut oil, for greasing
½ cup sliced strawberries, for serving
What you do:
- Into a blender, add milk, spinach, and vanilla and blend on high until mixture turns green. In a large bowl, combine pastry flour, oats, chia seeds, baking powder, cinnamon, and salt. Add milk mixture and mix until combined.
- Preheat oven to 200 degrees. As batter sets and chia seeds absorb liquid, warm a large skillet over medium-low heat. Once hot, grease surface with coconut oil. Scoop single tablespoons of batter onto hot surface and cook until edges of pancakes are dry, 3 to 4 minutes, then flip and cook until underside is golden brown, another minute or two.
- Transfer pancakes to an oven-safe serving dish or baking pan and keep warm in oven while you cook remaining batter. Serve warm, topped with sliced strawberries.
