St Patrick’s Green Spinach Pancakes
St Patrick’s Green Spinach Pancakes using spinach as a natural food dye
Servings: 16 Small Pancakes
Ingredients
- 2 1/2 cups Baby Spinach
- 1 cup non-fat Greek yogurt
- 3/4 cup unsweetened almond milk any other milk works also
- 3/4 cup finely ground corn meal
- 3/4 cup all purpose or whole wheat
- 1 large egg
- 1 tbsp olive oil
- 2 tbsp 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
Instructions
- 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.