Recipe: Snappy Little Pancakes with Green Spread

Ingredients:

1/2 cup Wild Rice Pancake mix
1 tsp. dry mustard
1 tsp. chile powder
1 egg, beaten
1 Tbsp. olive oil
2/3 cup soy milk

GREEN SPREAD
1 package (10 oz.) frozen spinach, thawed
2 Tbsp. chopped fresh herbs – whatever you like
1/4 cup cream cheese
1 tsp. lemon juice
2 Tbsp. grated parmesan

Instructions:

Mix together dry ingredients; mix together wet ingredients. Stir wet into dry to make a thin batter. Cook small pancakes until golden. Top with Green Spread.

GREEN SPREAD
Squeeze excess liquid from spinach and chop. Add herbs and cheeses and stir to make a nice spread.