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Mini Spinach Pancakes with Peanut Butter

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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 1 hour 10 minutes
Course Breakfast, For Toddlers, Healthy, Lunch, Main Dishes, Recipes
Servings 2 servings

Ingredients
  

  • 1 tablespoon of butter
  • 1/2 cup spinach
  • 1 egg
  • 1 tablespoon yogurt
  • 1/2 teaspoon maple syrup
  • 1/4 cup flour
  • Pinch of salt
  • 3 tablespoons peanut butter * (see notes)

Instructions
 

  • Melt the butter in a medium sized skillet over medium heat.
  • While the pan is heating up, make your pancakes batter. In a blender, blend together the spinach, egg, yogurt and maple syrup. Blend until smooth. Then add the flour and mix in with a rubber spatula until the flour is combined into the other ingredients.
  • Spoon the batter onto the skillet, making 10 mini pancakes. Let cook for 3-4 minutes, until the under side of the pancake is firm. Then flip repeat on the other side of the pancakes.
  • Take them off heat the heat to plate. When serving, drizzle the peanut butter over the pancakes.
  • You can store in an airtight container in the fridge for up to 3 days. Or freeze for up to 3 months. Enjoy!:)

Notes

  • * I like to use natural peanut butter for this recipe. Not only is natural peanut butter better health wise, but natural peanut butter is looser and can easily be drizzled onto the pancakes easier than other peanut butters.