Dessert for dinner, or breakfast - why not - when you can secretly squeeze in handfuls of nutrient rich fresh spinach and or kale and watch your little ones eat it all up with delight. This has been my go-to easy kids dinner for years and my guys still love it. Also delicious for the adults of course. Or skip the sweet stuff and add smoked salmon or bacon. 

Ingredients

¾ c of fresh spinach leaves no stalks chopped roughly 
+ 2 extra medium kale leaves if you want the pancakes extra green!
OR ⅓ c frozen spinach defrosted and squeezed dry
3 T melted butter
1 ¼ c milk
¼ c honey
2 eggs
2 c white flour, GF or plain
3 t baking powder
Pinch salt
Extra butter for cooking
½ tsp baking powder

METHOD

On a medium heat melt butter in your Lil’ Legacy pan and toss in the fresh spinach and kale. Cook on low until wilted - about 30 seconds to a minute.

Transfer hot buttery spinach and kale or defrosted spinach into a nutribullet or blender. 

Add milk and honey, blitz until there are no little green bits left. Then add eggs and whizz for 5 seconds.

Sift dry ingredients together, make a well in the middle and pour in the spinach mix. Whisk until all the flour is incorporated, but don’t over mix. 

Heat your pan over a low heat until hot enough so the butter sizzles when it hits the pan. 

Pour ⅓ c of the pancake mix into the middle of the pan. Don’t move the pan, let the mix ooze by itself. When bubbles have appeared all over the surface flip and cook for another minute. 

Serve with maple syrup and fruit OR lemon and sugar OR yoghurt and berries and enjoy!