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Healthy Green Pancakes

Test Description


Simple Spinach Purée:

  1. Steam spinach until wilted, around 3 minutes.
  2. Transfer cooked spinach to a mini food processor and purée until smooth.


  1. Put ingredients into a small saucepan.
  2. Over low-medium heat, simmer for 5 minutes or until apples are soft.
  3. Mash with a fork or in a mini food processor.


  1. Heat a greased non-stick skillet over medium heat.
  2. In a medium-sized bowl, mix all the dry ingredients.
  3. In a large bowl, whisk together the wet ingredients.
  4. Slowly pour the dry ingredients into the wet ingredients and stir together.
  5. Scoop batter, a tablespoon at a time, onto the greased non-stick skillet.
  6. Cook until the pancakes begin to bubble, around 2-3 minutes.
  7. Flip and cook for 2 additional minutes and remove to a plate.
  8. Continue until all the batter is gone, adding more oil to the skillet as needed.
  9. Top with your favorite Wholesome! Organic Syrup

Special note: You can make purées in advance. They freeze and can be made up to 4 months in advance. Wrap them in wax paper, 1 sheet between each pancake. Store in an air-tight container. Thaw in refrigerator 2 days. Reheat at 300 degrees in oven for 10 minutes.


  • Simple Spinach Purée
  • 5 ounces raw organic baby spinach, rinsed and patted dry Applesauce
  • 1 organic apple, peeled and chopped
  • 1/3 cup of water
  • Dry Ingredients:
  • 1 cup whole wheat flour
  • ¾ cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 tbsp Wholesome! Organic Sucanat
    Organic Sucanat
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  • Wet Ingredients:
  • ½ cup Simple Spinach Purée (see ingredients and instructions below)
  • ¼ cup applesauce (see ingredients and instructions below)
  • ¼ Greek yogurt
  • 2 cage-free, organic eggs
  • 1 cup organic milk
  • 2 tsp vanilla extract
  • 3 tbsp butter, melted
  • Wholesome Organic Pancake Syrup
    Organic Pancake Syrup
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