These pancakes are a fantastic way to sneak in more vegetables into your meal! Lightly adapted from The Roasted Root and Chocolate & Carrots .
Ingredients:
2 1/2 cups baby spinach
1 cup non-fat greek yogurt
3/4 cup unsweetened almond milk
3/4 cup finely ground corn meal
3/4 cup chickpea flour
1 large egg
1 tablespoon olive oil
1 tablespoon honey (add more if you want sweeter pancakes)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions:
In a food processor or a blender, mix together the spinach, yogurt, and almond milk until smooth.
Pour the batter into a large mixing bowl, and stir in the rest of the ingredients except the cooking spray.
Coat one or two pans with cooking spray and place the pan over medium-low heat. I used two pans so that I could cook more pancakes at once.
Pour about 2-3 tablespoons of batter onto the pan for each pancake. A 1/8 cup measuring spoon works very well for this.
Cook a side for about 2-3 minutes. Once the edges of the pancakes are no longer runny, and you can slide a spatula easily underneath, they're ready to be flipped. Cook for another 2 minutes.
Enjoy them on their own or serve with some honey or maple syrup.
Refrigerate any leftovers in an airtight container.
