Healthier Halloween Pancakes
Delightfully spooky and secretly wholesome, these Halloween Pancakes are made with blended spinach, bananas, and whole wheat flour, then drizzled with coconut-ube sauce and topped with googly eyes (or other creepy garnishes). Your little monsters will love how festive and playful they are, and you’ll love that they’re better for them. In short, the perfect easy Halloween breakfast!
Equipment
- 1 high speed blender
- 1 pancake maker or large skillet
Ingredients
- 3 cups spinach leaves
- 1 medium ripe banana
- 1 cup milk of choice I used 2%
- 2 large eggs
- ¼ cup avocado oil plus more to fry
- ¼ cup pure maple syrup
- 1 tbsp baking powder
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 ½ cups whole wheat pastry flour or half whole wheat flour, half all-purpose flour
- Coconut Ube Sauce:
- 11.5 oz coconut condensed milk
- ½ tsp ube extract or 2-3 drops purple food coloring
- candy eyes optional for extra spookiness
Instructions
- Add spinach, banana, milk, eggs, oil, maple syrup, baking powder, vanilla, and cinnamon to a high-speed blender and blend until smooth.
- Pour the spinach mixture into a large mixing bowl and add the whole wheat pastry flour. Stir until well combined and set aside.
- Heat the pancake maker or large non-stick skillet over medium heat and add oil to coat. Once hot, add ¼ cup scoops of the batter to the pan or to each pancake well. Cook for 2-3 minutes, flip the pancakes, and cook for another 1-2 minutes or until done through the middle.
- Repeat step 3 with the remaining batter (you should have about 16 pancakes). Meanwhile, whisk together the coconut sweetened condensed milk and ube extract (or purple food coloring) until well combined.
- Serve your green pancakes topped with the coconut ube sauce and candy eyes if desired!
Notes
Each serving is 2 pancakes with 3 tbsp of coconut ube sauce!
Storage Directions
Refrigerating: Cool the pancakes to room temperature before transferring them to an airtight container and refrigerating for 3-4 days.
Freezing: Once cooled, stack the pancakes with small sheets of parchment paper between them and store in a freezer-safe container for up to 3 months.
Reheating: Warm the pancakes in the toaster oven or microwave on low heat until hot.
Nutrition
Calories: 310kcal | Carbohydrates: 51g | Protein: 8g | Fat: 13g | Sodium: 243mg | Fiber: 6g
Storage Directions
Refrigerating: Cool the pancakes to room temperature before transferring them to an airtight container and refrigerating for 3-4 days.
Freezing: Once cooled, stack the pancakes with small sheets of parchment paper between them and store in a freezer-safe container for up to 3 months.
Reheating: Warm the pancakes in the toaster oven or microwave on low heat until hot.
Nutrition
Calories: 310kcal | Carbohydrates: 51g | Protein: 8g | Fat: 13g | Sodium: 243mg | Fiber: 6g