per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories from Fat 106
% Daily Values*
Total Fat 11.73
Saturated Fat 2.49
Polyunsaturated Fat 1.17
Monounsaturated Fat 1.52
Total Carbohydrate 51.38
Dietary Fiber 8.59
Vitamin A 149.40%
Vitamin C 48.75%
* Nutritional Values are estimated and may vary
Fluffy Spinach Pancakes layered with a peanut butter "mousse" and warmed berry compote, topped with frozen berries and an optional piece of crumbed bacon.
*Mix yogurt and peanut butter in a small bowl and place in freezer while making other components.
*Place 1/2 cup of berries in a small saucepan with a splash of water and warm over medium heat. When warmed through, mash some of the larger berries with a fork and stir in 1 teaspoon honey. Remove from heat and allow to thicken while making pancakes.
In a blender, puree spinach and almond milk. In a small bowl, whisk together the pureed spinach with applesauce, vanilla and the egg. Set aside.
Place whole oats in a food processor and pulse until it becomes a fine flour. In a medium bowl, stir together the flours, baking powder and granulated sweetener. Add wet to the dry, and mix with a fork until just combined. This mixture will be thick.
Spray your pan with cooking spray and fry over medium/medium-high heat for 2-3 minutes on each side.
Layer with peanut butter mousse and berry compote. Serve with more berries on top, and a crumbled piece of bacon, if using.