Green Pancakes

One of the women in my mom’s group made these for a playdate. She told me the ingredients and jotted them down in my head, promising to make them on St. Patricks day. A great way to get a dose of spinach in the kid without her even knowing.
I should have made them on Sunday because Monday’s are rough. I never sleep well, Shane is out the door super early and Kaili always seems wakes me an hour after I have finally fallen back to sleep. This morning I managed to put 2 feet on the floor and drag myself to the kitchen to make them, you know to keep up my appearance of mom of the year.

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St. Patricks day was a good excuse as any to make these, it made more sense then on a random Tuesday, although I can see doing that too. Also, can we please shout from the rooftops that if people are so inclined to shorten the name of this Irish holiday that they do so correctly. It is St. Paddy’s day, not St. Patty’s day! Patty is a woman or something between two pieces of bread, not a day.

Green Pancakes 

2 cups flour, white, whole wheat flour  or whatever you fancy.

1 tsp. baking powder

1 tsp. baking soda

1 tsp salt

2 cups milk

2 large eggs

1 tsp vanilla

1 TBS maple syrup, the real stuff.

2 cups packed baby spinach leaves

3 TBS melted butter

Pam, or coconut oil spray for pan.

Preheat a griddle or non stick pan to medium heat.

Combine the flour, baking powder, baking soda and salt in a large mixing bowl.

In a *blender or magic bullet combine the milk, eggs, vanilla, maple syrup, spinach and melted butter until completely smooth.

Pour the wet mixture into the dry ingredients and stir until just combined.

Spray pan with oil and spoon about ¼ cup of batter onto the pan.  When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until down.

* I used my magic bullet and it worked great.


Spinach + Feta Flatbread

How amazing was the weather last week? It was the perfect timing for Kaili’s swim lessons, I looked forward to getting in the water each day.

I don’t know about you but when it’s hot and summer-like outside I have a few favorites I like to eat. Fruit of course but I also love a cool Tabbouleh salad, Caprese and now these flat breads or on that list.

Spinach and feta are a perfect combination, add some sautéed onions,garlic and tomatoes and you have an easy and delicious meal.

Pre-heat oven to 425

Whole Wheat Flatbread

Shredded Mozzarella { or any cheese you want }

sautéed spinach with onion + garlic

Crumbled Feta

Sliced Tomatoes

I like to melt the mozzarella on the flatbread a bit to start. Once it’s to your liking, pile on the rest of the ingredients and pop back in the oven for about 10 minutes, or until the edges are golden brown and the feta is starting to melt. Kaili and I devoured this  3 times last week and I am pretty sure we will again this week. It’s super easy and super good.

* I found an artisan whole wheat flatbread at Sprouts that only has 90 calories. A lot less than most flat breads or naan bread. You could also use Pita bread.