Recipe: Spinach Pancakes

SERVES 5 – 6
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2 cups whole wheat pastry flour, white whole wheat flour or whole spelt flour*
1 teaspoon aluminum-free baking powder
1 teaspoon aluminum-free baking soda
1 teaspoon fine sea salt 2 cups buttermilk**
2 large eggs 1 teaspoon pure vanilla extract
1 Tablespoon 100% pure maple syrup
2 cups packed baby spinach leaves
3 Tablespoons unsalted butter, melted
Melted, unrefined coconut oil for brushing the griddle (or butter)

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1. Preheat a griddle to 400 degrees or medium heat. (I’ve noticed that many griddles cook differently even at the same temperature!)

2. Combine the flour, baking powder, baking soda and salt in a large mixing bowl.

3. In a blender combine the buttermilk, eggs, vanilla, maple syrup, spinach and melted butter until completely smooth.

4. Pour the wet mixture into the dry ingredients and stir until just combined.

5. Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until down. Maintain the heat on medium-low or 400 degrees.

*Gluten-free: substitute 1 cup buckwheat flour and 1 cup brown rice flour for the wheat flour. Or you can use GF oat flour, too, such as 2/3 cup oat flour, 2/3 cup buckwheat flour and 2/3 cup brown rice flour.

**No buttermilk? Sub half unsweetened yogurt and half whole milk.