Naturally Green Pancakes

4 cups fresh spinach (or thawed frozen spinach)

2 large eggs

1 tablespoon coconut oil

1 teaspoon vanilla extract

2 tablespoons honey or maple syrup

1/2 cup plain Greek yogurt

1/4 cup milk of choice

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Blend the first seven ingredients (spinach to milk) together in a high powered blender until very smooth and frothy.

In another bowl combine flour, baking powder, and salt with a whisk or fork. Mix dry ingredients with green wet mixture until combined, adding more milk if the consistency is too thick to pour into a pancake.

Pour batter in 1/4 cup portions onto a hot greased griddle or pan. Cook until golden on both sides. Serve warm with toppings of choice.

Tip: Keep pancakes warm in a 200 degree F oven while you make the rest or finish other breakfast components. Keep breakfast meats warm this way too.


Yield: 4 servings