Ingredients
The following ingredients have 8 Servings
- 2 1/2 cups (125g) baby spinach
- 1 cup (227g) non-fat Greek yogurt
- 3/4 cup (177ml) unsweetened almond milk (any other milk works also)
- 3/4 cup (115g) finely ground corn meal
- 3/4 cup (110g) chickpea flour (all-purpose or whole wheat flour works also)
- 1 large egg
- 1 TBS olive oil
- 1 TBS honey (add more if you like sweeter pancakes)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- natural cooking spray
Instruction
- 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.
