In her recent house tour, Happy Menocal talked about making green pancakes for her kids. A bunch of readers requested the recipe, and she is happy to share…
“My daughter won’t eat anything, but she loves pancakes,” says Happy, “so once a week I make a huge batch of green pancake batter to last three days. The consistency isn’t as fluffy as regular pancakes, but they’re delicious and healthy. I’ve been making these pancakes since my kids were little, so they aren’t freaked out by the green. It has been grandfathered in.”
Recipe: Green Pancakes
5-6 cups dark leafy greens, like kale (Basically fill the whole body of the blender so there’s barely room for the other ingredients. Frozen greens work, too)
2 cups oats
1 cup greek yogurt
1/3 cup flax seed oil
In a blender, combine all the ingredients. Blend it like a smoothie. Then fry them up in salted butter, and serve with berries and good maple syrup.
You can save extra batter in an airtight jar in the fridge and use the next day, but no longer than that I’d say.
Note: In general, you can tinker with the proportions to get your ideal version of the pancake. Eg. fewer eggs = fluffier pancakes.
Thank you so much, Happy!
(Photo by Happy Menocal.)