Are you ready for a game-changer breakfast? One that gives your kids a serve of green vegetables, is filled with healthy fats & protein, & is gluten & grain free? Not only that, it tastes delicious?!
I’ve literally served up thousands of these pikelets over the years, & they still make my kids happy. They’re not super sweet, & I started by serving them with butter & honey, but I slowly weaned my kids off that & they happily eat them plain now. They keep well in the fridge & make a great addition to a lunchbox. (The LSA can be replaced with any type of gluten-free flour alternative to make them nut-free.)
GREEN PIKELETS 2 bananas 4 eggs 1 cup baby spinach 1/2 teaspoon cinnamon 3 tablespoons LSA (can use any nut or gluten free flour)
Blend all ingredients & cook in a greased low-medium fry pan (we use butter, but coconut oil also works). They’re a little more delicate than regular pikelets, so make sure they’re cooked through enough before you flip them.
Serve plain or with a topping of your choice!
This recipe serves my 2 children for breakfast - with a few leftovers for snacks.
Leftovers keep in the fridge for a few days, & make a great addition to a kids lunchbox.