The children at Coledale Public School are busy in their garden this spring – running around with watering cans, carrying armfuls of mulch for veggie beds and rounding up the chickens. In November, the community will be invited inside to see the fruits of their labour as part of the second Illawarra Edible Garden Trail. Read that story here and enjoy their recipe below.
Recipe for Banana, Warrigal greens or Spinach Pancakes
Prep Time: 5 min; Cook Time: 15 min
Ingredients
- 2 small very ripe bananas (about 1 cup mashed)
- 2 large eggs
- 1 cup Self Raising Flour
- 1 cup unsweetened almond milk (or other favourite milk)
- 2 cups lightly packed Warrigal greens
- (or spinach)
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Coconut oil, canola oil or butter
Instructions
1. Blanch Warrigal greens for 3 minutes.
2. Add all ingredients to a blender except the flour.
3. Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.
4. Stir or pulse in the flour and thoroughly combine without over-mixing.
5. Warm a non-stick or cast-iron skillet or griddle over medium heat and coat with oil or butter. Pour small rounds of batter onto the hot surface — the batter should spread fairly thinly on its own — and let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes.
6. Flip and cook for an additional 3 minutes, or until fully cooked.
7. Continue to prepare the rest of the batter, keeping the finished pancakes warm in an oven if desired.