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Portioner: 2-3
3 dl eggs
3 bananas (the riper, the sweeter)
A handful of baby spinach
Coconut to fry
Sea salt
- 1
Add all the ingredients in a bowl.
- 2
Mix with a stick mixer until you have a pancake batter with a consistency of what looks like a greens smoothie.
- 3
Put your frying pan on low to medium heat.
- 4
Add a tablespoon of coconut to your frying pan.
- 5
Scoop about 0.5 dl of pancake batter into the pan for every little pancake.
- 6
Flip every pancake over and let cook another minute or until you see they get a nice color.
- 7
Repeat with the remaining batter.
- 8
Serve with your choice of yogurt, berries, nut butter and perhaps a little granola? Or just eat them as they are!
A warm recommendation is to make these during the weekend and then store them in the freezer for you to take out and reheat next time you feel like having some banana pancakes boosted with greens, either for breakfast or as a snack!
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