As many of you already know, I love to cook! I infuse baking in my teaching whenever I can – (see The GREAT “HOLIDAY” Baking Challenge! and The Great Cookie Challenge!) if you haven’t already tried doing so! As we inch closer to the summer I’m going to share with you some behind the scenes of what Monday looks like and how I prepare my meals for the week at school. Mondays I will share with you exciting recipes I make to make sure I feel full at the long day at school when I’m on my feet.
I’m kicking this series off with my delicious spinach- blueberry pancakes. Filled with anti-oxidants and greens these bad boys will energize you and are perfect for your entire household (including those picky toddlers!) and heading out the door and on the go!
Nofiredrills Mean Green Spinach- blueberry Morning Pancakes
STEP ONE: Combine Dry Ingredients in a large bowl
1 cup of flour (any kind whole wheat or white)
1 tbs of sugar ( or stevia or truvia)
2 teaspoons of baking powder
1/2 teaspoon salt
optional (2 tbs) peanut butter powder
STEP TWO: Mix Wet Ingredients – (In a blender)
1 cup of milk ( I use almond or soy) but pick whatever milk you like!
6 oz of spinach (about half a bag)
Pour your wet ingredients in to your dry ingredients and mix!
2 tablespoons of oil (canola or vegetable)
Finally, fold in 1 – 2 cups of blueberries (or raspberries, bananas, walnuts) whichever you prefer!
Heat a frying pan or griddle with (PAM or light oil of your choice) over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Wait for them to RISE and become plump.
Brown on both sides and serve hot.
Feel free to top with fruit or syrup!
Both delicious and nutritious! You can heat these bad boys throughout the week and be truly satisfied. Enjoy what your teacher made this morning!