Spinach Pancakes

There are many reasons to love these pancakes! The main reason being that they can be made in a blender in less than 5 minutes. They are perfect for all ages 6 months and up and great for baby lead weaning! They are also gluten and dairy free!

Ingredients:
~ 1 cup steel cut oats (best to use if you want to avoid gluten)
~ 1 cup of organic spinach
~ 1 ripe banana
~ 1 egg
~ 1/2 cup milk of choice 
~ 2 tbs EVO (extra virgin olive oil)
~ 1 scoop Maternally Happy collagen powder
~ 1 tsp cinnamon 
~ 1 tsp baking powder
~ 1/4 tsp salt

Note: if using unflavoured collagen you can add 1 tsp of vanilla extract 

Method:
~ In a blender, add the oats and pulse on medium speed for 30 seconds or until oats are a flour consistency
~ Add in the spinach, banana, egg, milk, oil, cinnamon and vanilla extract and blend on high for 30-60 seconds
~ Add the baking powder, Maternally Happy collagen powder and salt. Blend on low for 20 seconds
~ Heat a pan over low-medium heat, add a dollop of oil. Pour 1/4 cup of mixture into the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake
~ Flip and cook for an additional 2 minutes. If batter gets too thick, add in a tbs at a time of milk and re-blend until you have the right consistency
~ Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter