Ingredients
Method
Prepare the Pancake Batter
- In a blender, combine the spinach, milk, and egg. Blend until smooth.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Pour the spinach mixture into the dry ingredients and mix until just combined. Do not overmix.
- Stir in the olive oil until fully incorporated.
Cook the Pancakes
- Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
Serve
- Stack the pancakes on plates and top with Greek yogurt and mixed berries.
- Drizzle with honey or maple syrup if desired.
Nutrition
Notes
For extra greens, you can add a handful of kale or other leafy greens to the batter. These pancakes freeze well, so feel free to make a double batch and save some for later.