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