INGREDIENTES:
- 8 tazas de espinaca
- 2 tazas de avena libre de gluten
- 2 bananos
- 1 aguacate hass
- 2 huevos o 2 cucharadas de semillas de chía remojadas en 6 cucharadas de agua
- 1/4 de taza de yogurt o leche de coco
- 1 cucharadita de polvo de hornear
PROCEDIMIENTO:
Lleva todos los ingredientes a la licuadora y haz tus pancakes en un sartén como regularmente lo haces.
Para la salsa, machaca frambuesas con un poquito de limón y miel cruda!
Y listo! Bon appétit!
Conoce mejor a Lauren aquí!
SPINACH AND AVOCADO PANCAKES.
We asked Lauren Arboleda about her top 10 foods in her kitchen and Avocadoes, spinach and bananas are some of them. Then, we asked her to give a recipe using them for our balanced community. And here it is: #Greenpancakesfromtheheart
Lauren makes a lot of versions of this recipe. You can find all of them in her book or e-book, where you can find lots of yummy recipes, how to cook easy, fast and delicious + lots of more info!
INGREDIENTS:
- 2 bananas
- 2 eggs (or for vegan version 2 T chia soaked in 6T water)
- 1 hass avocado
- 2 cups GF old- fashioned oats
- 8 cups spinach
- 1 t baking powder
DIRECTIONS:
Add all the ingredients in a blender and then make your pancakes as you regularly do. For the sauce, mash some raspberries and add a bit of lime and honey.
Bon appétit!
Remember to visit Lauren’s interview to get to know her better as a Mujer Balance. Here!
