Makes 6 pancakes
Macros per pancake: 35cal, fat 1g, carbs 5g, protein 1 g, fibre 1g.
1 cup gluten free all purpose flour
1 tablespoon flax seed, fresh ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 1/2 cups fresh baby spinach
1/2 to 3/4 cup dairy free milk (see notes about measurement)
1 tablespoon apple cider vinegar or lemon juice
In mixing bowl, whisk together flour, flax seed, baking powder, baking soda, and salt. Set aside.
In a blender jar, add spinach, milk, and lemon juice / acv. Blend at high speed until smooth, with no spinach pieces remaining.
Add spinach mixture to the dry ingredients. Fold together until just combined.
Place griddle on stovetop over medium low heat. (For a bright green pancake, low heat is better.) Add dairy free butter or oil.
Wait until butter is melted and griddle is heated to pour pancake batter (about a 3 inch circle). Wait for bubbles to appear before flipping.