March has always been my favorite month of the year. It's my birthday month for starters, and then I've always loved St. Patrick's Day. I love the color green, my ancestors are from Ireland, and Ireland is my favorite country that I've traveled to. Oh, and spring is right around the corner! So many reasons to love this time of year!
I also love making as many green foods as possible for St. Patrick's Day, and once you know how easy it is to naturally color your foods green, you'll never use those fake green-drops anymore (that can even cause allergic reactions, fatigue, asthma, skin rashes, hyperactivity, headaches or even cancer!)
Spinach: such a better alternative, don't ya think? And your kids will never even know!
INGREDIENTS:
- 4 ripe bananas
- 6 eggs, preferably from pastured hens
- 1/4 cup coconut flour
- 1 large handful organic spinach
- 1/4 teaspoon aluminum-free baking soda
- 1/2 teaspoon pure vanilla extract
- dash of unrefined sea salt
DIRECTIONS:
1. Heat a large skillet over medium-low heat.
2. Place all ingredients in a high-speed blender, (or use a hand mixer), and blend until a smooth, green batter develops.
2. Butter skillet, and drop 1/8 cup rounds on top. Once slightly bubbly, flip, and cook for 1 minute more, or until lightly browned.
3. Butter skillet, and repeat until all batter is used up.
4. Eat plain, or serve with grass-fed butter, Grade-b maple syrup and or any other desired healthy pancake topping.
5. Enjoy!
Approximately 3-4 servings
(Adapted recipe from here)
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