Green smoothie pancakes

These green smoothie pancakes are full of fruit for a better-for-you pancake option. Topped with mango, papaya and passionfruit, they’re a tropical treat.

4

15m

Note: + 30 mins resting time

50m

Ingredients

  • 1 3/4 cups (435ml) milk or almond milk
  • 1 Coles Australian Free Range Egg
  • 1 ripe banana, coarsely chopped
  • 60g pkt Coles Australian Baby Spinach
  • 2 cups (300g) self-raising flour
  • 1/4 cup (55g) coconut sugar
  • 1/4 tsp bicarbonate of soda
  • 20g butter, melted
  • Coconut yoghurt, to serve
  • Thinly sliced papaya, to serve
  • Thinly sliced mango, to serve
  • Passionfruit pulp, to serve

Method

STEP 1

Blend the milk, egg, banana and spinach in a blender until smooth.

STEP 2

Combine the flour, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Add the milk mixture to the flour mixture and use a whisk to stir until a smooth batter forms. Cover with plastic wrap. Set aside for 30 mins to rest.

STEP 3

Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) of the batter into the pan. Cook for 1-2 mins or until bubbles appear on the surface of the pancake. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining batter and melted butter to make 16 pancakes.

STEP 4

Divide the pancakes among serving plates. Top with yoghurt, papaya, mango and passionfruit.

Serve with: lime wedges, lime zest and coconut flakes

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.