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    Nutritious pancakes to add to your brunch menu. Super green and super good, they've got everything you need to start your day.

     A note from Chef Ivan:

    Hello 2022! New year and new goals to reach. One of my goals this year is to eat healthier and more varied. I usually have oats with protein for breakfast, but I wanted something different that doesn't require too much time to make. These pancakes are delicious and full of greens. A perfect combo to start your day and super easy to make, you can make extra batter in advance and keep it in the fridge (up to 4 days) to make them later. Enjoy!

    Clock Icon
    Prep Time:

    5 mins

    Cook time:

    15 mins

    Servings Icon
    Serves:

    6 pancakes



            By: 

    Chef Ivan Castro

    Ingredients

    • 1 cup gluten-free flour or gluten-free flour mix                   
    • 1/3 cup chickpea flour                   
    • 2 tsp baking powder                      
    • ¼ tsp cinnamon                              
    • 2 scoops Iron Vegan Superfoods & Greens                        
    • 1 cup fresh spinach                        
    • 1 cup water      
    • 1 tsp salt                          
    • 1 tsp apple cider vinegar                           
    • 1 tsp baking soda

    Directions

    1. Blend all the ingredients together, except for the baking soda and vinegar.
    2. Place the mixture into a bowl, then add the baking soda and apple cider vinegar. Let the batter rest for 5 minutes.
    3. Heat a medium pan over medium heat and grease it with a cooking spray oil.
    4. Pour about 3-4 tbsp of the batter into the pan and cook for 2-3 minutes, until bubbles start to appear. Flip it and cook for another 2 minutes.
    5. Top your pancakes with blueberries or any fruit of your choice. Drizzle with maple or agave syrup. Enjoy!