Steps
- Blend everything: Add the spinach, water, eggs, and salt to a blender. Blend for about a minute until the mixture is completely smooth and bright green.
- Heat the skillet: Heat the butter and avocado oil together in a non-stick skillet over medium heat.
- Cook the pancakes: Pour the blended mixture into the skillet to make pancakes – any size you like. Cook until the edges set and the bottom is firm, then flip and cook the other side until just set. Repeat with the remaining mixture, adding a little more butter or oil to the pan as needed.
Notes
The blender is what makes this work – the spinach disappears completely into the eggs, so there are no leafy bits for a picky eater to pick around. Spinach brings fiber, iron, folate, and vitamin K, and blending it into eggs is one of the easiest ways to get greens into a child at breakfast. Eggs deliver complete protein along with choline, an essential nutrient for brain development. Serve with sliced avocado on the side, a dollop of plain Greek yogurt for dipping, or a side of Naked and Famous kimchi from Volcano Kimchi – it’s not spicy, so kids can enjoy it straight from the jar, and it adds a probiotic boost to the meal. These also pack beautifully cold in a lunchbox.
