Instructions

1. 1

   Prepare the Spinach: In a blender, combine 1/2 cup of fresh spinach with 1 cup of milk and blend until smooth. This will give your pancakes that stunning green color.

2. 2

   Mix the Dry Ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/4 teaspoon of salt, and 1 tablespoon of sugar until well combined.

3. 3

   Combine Wet Ingredients: In another bowl, beat 1 large egg, then add the blended spinach-milk mixture and 2 tablespoons of melted butter or coconut oil. Mix until fully combined.

4. 4

   Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps—do not overmix!

5. 5

   Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. You can add a little oil or butter to the skillet to prevent sticking, if desired.

6. 6

   Cook the Pancakes: Pour approximately 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes on one side, or until you see bubbles forming on the surface. Flip and cook for another 1-2 minutes until golden brown.

7. 7

   Presentation: Once the pancakes are cooked, stack them high on a serving plate and layer with whipped cream. Drizzle with maple syrup to enhance the sweetness.