Green Vegetable Pancakes

One characteristic of spinach pancakes is that they’re green, and adding spirulina to them makes them even better. This microalgae has a very high protein content. It’s rich in antioxidants and vitamin B12. Among other things, vitamin B12 supports the nervous system, energy production, and the production of red blood cells. Spirulina is also rich in vitamin B9, which is essential for red blood cell production and helps reduce the risk of cardiovascular disease. Furthermore, spirulina helps keep the skin in good condition and contributes to vitality and a healthy immune system. There’s only one downside to spirulina: it’s not edible on its own, but it’s super tasty in these pancakes. Spirulina is available at any organic grocery store. You can also make the pancakes without it, but spirulina is so incredibly healthy that it’s really worth the effort.

Ingredients: (6 pancakes)

Dough:

• 125 g buckwheat flour
• 125 g rolled oats
• 125 g fresh spinach
• 2 eggs
• 1 ripe banana
• 1/2 tsp salt
• 1 tsp sodium bicarbonate
• 1 tablespoon maple syrup
• 200 ml almond milk
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 tsp spirulina

Toppings:

• Greek yogurt
• banana, apricot, strawberries, grapes
• honey, if desired

Preparation:

1. In a powerful blender, blend all the ingredients for the dough until smooth.
2. Put some coconut oil in a frying pan and wait until it's hot.
3. Pour about one soup spoon of the batter into the pan and spread it evenly.
4. Use a spatula to check when the bottom of the pancake is done, flip it over, and let it cook for a little while longer on the other side.
5. Top the pancakes with the toppings.

Enjoy your meal!