Granted, this may sound a little weird but I assure you these are both delicious and nutritious!

These awesomely green pancakes are a tasty post work-out treat and serve as a great well-rounded breakfast that includes some protein, veg, carbs and healthy fat.

Making a thinner version of this pancake batter would also work well for crepes that you could then fill with tasty breakfast or brunch items!

You will need:

¼ unsweetened nut milk (almond/cashew etc.)

1 medium banana (for natural sweetness)

1 Tbsp. Greek yogurt

1 cup (packed) fresh spinach (about 50g)

2 large eggs

½ - ¾ cups quinoa, spelt, whole wheat or amaranth flour

3 Tbsp. plain protein powder

1 tsp. baking soda

Extra virgin olive oil or avocado oil for greasing the pan

Start by blending the milk, spinach, banana, yogurt and protein powder in a high-powered blender or food processor, until well combined.
In a medium sized bowl, whisk the eggs and add the blended milk mixture.
Slowly add the flour and baking soda, folding it in as you go until the desired consistency is achieved. (The batter should slowly drip off of the spoon but not be too runny; depending on the type of flour you use, the quantity needed may vary).
Heat a small amount of oil in a pan and scoop about 2-3 tablespoons of batter into the pan (depending on the desired size of pancakes).
Cook pancakes over medium heat for 3-4 minutes before flipping (once the bubbles on the surface cease to appear), finishing off the other side until browned and cooked through (about 2 minutes).
Serve with toppings of choice, such as natural nut butter, a dollop of Greek yogurt, fresh berries, honey or maple syrup.

* This recipe should make about 12 small to medium sized pancakes.