These fluffy spinach pancakes are a clever way to sneak in extra veggies at breakfast time – you wont even taste the spinach!
Ingredients Checklist
Pancakes
1 1/2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 1/4 cups milk
1 egg
3 tbsp butter, melted
Large handful of spinach
For serving
Nature's Delight Organic Maple Syrup
Blueberries
Ricotta
Instructions
In a large bowl, sift together the flour, baking powder, salt and sugar.
In a blender, pour milk, egg, melted butter, and spinach. Blend until smooth.
Pour blender mixture into the flour bowl and with a whisk or fork, mix to combine.
Heat a non-stick frypan over medium-high heat.
Pour or scoop 1/4 cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side.
Remove from the pan and serve with maple syrup, blueberries and ricotta.
