Okay, this one is for all the Seahawks fans out there—a.k.a. 12s—on the first “Blue Friday” of the official season. Although I am confident that even if you aren’t a fan, you will enjoy these pancakes all the same.
Sunday’s kickoff is at 10am, so there was really just one way to go with the game day “snacks”: brunch! Adding spinach to the pancake batter makes these delicious Hawkcakes both green, and healthy. And I promise you, you will not taste it even a little.
Have a great weekend, everyone–go Hawks!
2 teaspoons oil (I used sunflower)
1/2 teaspoon salt
2 teaspoons vanilla
1/2 cup tapioca flour/starch
1 cup of spinach
Optional: extra blueberries and chopped kiwi fruit.
- In a blender, process all ingredients until smooth.
- Coat a griddle or large skillet with cooking spray.
- On medium-high heat, spoon pancake batter in to skillet, 1-1/2 tablespoons at a time. Cook until bubbles rise and pop on the surface, 1 to 2 minutes. Flip and cook second side until golden brown, 1 to 2 minutes.
- Top with Blueberry Syrup and fruit.
Wanna know another thing that’s good on these pancakes and still makes ’em Hawk-ified? Blueberry lavender cashew cream cheese…