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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
- 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
- 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.