Author Notes
These pancakes are a fantastic way to sneak in more vegetables into your meal! Lightly adapted from The Roasted Root and Chocolate & Carrots —Lisa @ Healthy Nibbles & Bits
Ingredients
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2 1/2 cups
baby spinach
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1 cup
non-fat Greek yogurt
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3/4 cup
unsweetened almond milk
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3/4 cup
finely ground corn meal
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3/4 cup
chickpea flour
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1
large egg
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1 tablespoon
olive oil
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1 tablespoon
honey (add more if you want sweeter pancakes)
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1/2 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/4 teaspoon
salt
Directions
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In a food processor or a blender, mix together the spinach, yogurt, and almond milk until smooth.
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Pour the batter into a large mixing bowl, and stir in the rest of the ingredients except the cooking spray.
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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.
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Pour about 2-3 tablespoons of batter onto the pan for each pancake. A 1/8 cup measuring spoon works very well for this.
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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.
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Enjoy them on their own or serve with some honey or maple syrup.
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Refrigerate any leftovers in an airtight container.
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