Green Monster Blend & Pour Banana Pancakes {Toddler Approved}

green monster pancakes

These little pancakes right here serve many purposes:

  1. They sneak in an extra (undecipherable in flavor) serving of veggies thanks to the addition of baby spinach.
  2. They are a fun breakfast to serve your kiddos (or yourself) in anticipation of Halloween what with their spooky & festive green color.
  3. They pay homage to the famous left field wall at Fenway Park, making them perfect for any Red Sox fan.
  4. They are an easy & quick breakfast that you can make a double batch of on the weekend to enjoy throughout the week; and yes, they reheat really well in the toaster oven!

Have I sold you yet? If not, maybe this will do it: even the most discerning toddler palate won’t be able to detect even a smidge of veggie flavor; all they’ll taste is sweet banana pancake goodness, despite there being no added sugar. Yep, the sweetness comes solely from a ripe banana. The natural sweetness of fruit is totally underrated!

green monster pancakes

To make these pancakes even more appealing to your kids, use a Halloween-inspired pancake mold!

green monster pancakes

 

 

Green Monster Blend & Pour Banana Pancakes {Toddler Approved}

by Lauren Zembron

Prep Time: 2 minutes

Cook Time: 3 minutes

Keywords: fry breakfast banana spinach Halloween fall

Ingredients (1-2 servings)

  • 1 medium-sized very ripe banana, peeled
  • 1 packed cup fresh baby spinach, preferably organic
  • 1 large egg, preferably organic
  • 1/4 tsp baking powder
  • 1/4 cup whole wheat pastry flour
  • vegetable oil or butter for frying

Instructions

Combine banana, spinach, and egg in a blender. I like to use my immersion blender with its accompanying blender cup. Blend until very smooth. You don’t want any big pieces of spinach.

Add in baking powder and flour. Pulse a few times until combined. Do not overmix. Stir briefly with a spoon if needed. A few small lumps of flour are okay. Batter will be very thick. Set aside.

Heat a bit of oil or butter in a large nonstick skillet over medium/medium-high heat. Skillet is hot enough if a few drops of water sizzle when flicked onto the surface.

Pour desired amount of pancake batter into skillet and cook until bubbles begin to form on the surface of the pancakes and the bottoms turn golden brown, about 1-2 minutes. Flip and cook until the other side is golden brown, about 1 minute. Let cool to room temperature before giving to your toddler.

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Paleo Pumpkin Chocolate Chip Cookies

 

paleo pumpkin chocolate chip cookies

Oh pumpkin, how I love thee.

As soon as the first hints of fall begin whispering in my ear to crack open the first glorious can of pumpkin of the season, I run to the grocery store and stock up.

Now that it’s officially fall, I can post pumpkin recipes with abandon, right?!

paleo pumpkin chocolate chip cookies

These paleo cookies are seriously tasty.

Super soft, full of autumnal spices, and dotted with rich dark chocolate chips, they are the perfect fall treat. You absolutely do NOT need to follow the Paleo diet to make and enjoy these; anyone who likes pumpkin & chocolate chip cookies will adore them.

paleo pumpkin chocolate chip cookies

Are you running to the grocery store yet?

paleo pumpkin chocolate chip cookies

 

 

Paleo Pumpkin Chocolate Chip Cookies

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 12 minutes

Keywords: bake dessert gluten-free pumpkin chocolate Halloween Thanksgiving cookie cookies fall

Ingredients (16 cookies)

  • 2 cups blanched almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 cup melted coconut oil (make sure to melt before measuring)
  • 6 Tbsp pure pumpkin puree
  • 1/4 cup honey
  • 1/4 tsp pure vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg. Whisk, making sure to break up any clumps of almond flour.

In a small bowl, whisk together the melted coconut oil, pumpkin puree, honey, and vanilla extract.

Add wet ingredient to dry and stir with a rubber spatula or spoon until combined.

Fold in chocolate chips.

Using a mini ice cream/cookie scoop or spoon, spoon dough onto prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 12 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft.

Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a baking rack to cool com

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