Ingredients

The following ingredients have 5 Servings
  • 1 cup almond milk
  • splash of vanilla extract
  • 1/4 cup coconut sugar
  • 1/4 cup ghee (coconut oil or butter works too)
  • 2 cups spinach
  • 2 cups + 1/4 cup almond flour
  • 1/4 cup flax meal
  • 1 teaspoon baking powder
  • 2 eggs

Instruction

  • Place the almond milk, vanilla, coconut sugar, ghee (coconut oil or butter works), spinach, almond flour, flax meal, and baking power in the blender.
  • Separate the egg yolks from the whites.
  • Place the whites in a large bowl and add the yolks to the blender too.
  • Blend all the ingredients together until combined and set aside.
  • Use a handheld mixer to whip the egg whites.
  • Once you get firm white peaks from the egg whites, transfer them to the blender and fold in with the pancake batter.
  • Grease a skillet and warm it for a minute over high heat.
  • Turn the heat down to medium-low and use a 1/4 measuring cup to scoop a couple small pancake circles onto the pan.
  • Keep the heat at medium-low and flip once the edges firm up and no longer look wet.
  • Note: these don’t bubble in the center like traditional pancakes.