Ingredients
Scale
Pancakes:
- 2 cups fresh spinach
- 1 cup almond milk combined w/1 teaspoon apple cider vinegar “vegan buttermilk”
- 1 tbsp Follow Your Heart vegan egg powder
- 1/4 cup almond milk
- 1 tsp peppermint extract
- 1 tablespoon coconut oil
- 1 cup white whole wheat flour
- 1 tablespoon coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Toppings:
- chocolate chips
- coconut whip
- chocolate sauce
Instructions
- In a blender, combine the spinach, vegan buttermilk, vegan egg, and coconut oil, peppermint extract, and blend until smooth. In a separate bowl, whisk together the remaining dry ingredients.Whisk the wet ingredients into the dry ingredients until just combined.
- Heat a large pan or griddle over medium heat and grease with butter or oil. Pour about 2/3 cup of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
- Flip the pancakes and cook for one minute longer and serve.Top with coconut whip, chocolate chips, and chocolate sauce! (for vegan chocolate sauce simply combine some chocolate w/ 1tsp coconut oil, microwave for 10 seconds intervals until melted)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pancakes
- Cuisine: Breakfast
Nutrition
- Serving Size: 1