Popeye Blender Pancakes

By Kelsie Knerr

Ingredients:

• ¾ cup milk
• 1 cup dry oats
• 3 Tablespoons ground flaxseeds
• 1 cup raw spinach
• 2 pitted dates
• 2 eggs
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 1 ½ teaspoons baking powder
• 1 teaspoon cinnamon

• Nutrition Facts:
• 277 calories
• 9 grams fat
• 2 grams saturated fat
• 4 grams monounsaturated fat
• 3 grams polyunsaturated fat
• 125 mg cholesterol
• 539 mg sodium
• 374 mg potassium
• 39 grams carbohydrates
• 6 grams fiber
• 15 grams sugar
• 12 grams protein
• 25% vitamin A
• 6% vitamin C
• 60% vitamin K
• 27% calcium
• 14% iron

Convenient: You don’t need a bowl, just throw everything in your blender! Start heating up your pan prior to putting together the ingredients, and your pancakes will ready to eat in no time.

Balanced: This recipe isn’t your typical one-dimensional breakfast. A lot of the go-to breakfasts Americans tend to choose end up being carbs drizzled with carbs. These pancakes not only get you the fiber-rich carbohydrates from oatmeal but also dates, spinach, eggs and milk which help you get each of the MyPlate food groups. Having a variety of carbohydrates, protein, and fat helps you have long lasting fuel for your morning and the different food groups give you a nutrient-dense start to your day.

Delicious: Most importantly it tastes good, I love topping mine with melted peanut butter and banana slices.

Popeye Pancakes from Boone Hospital Center on Vimeo.