St Patrick’s Green Spinach Pancakes
St Patrick’s Green Spinach Pancakes using spinach as a natural food dye
Chef Maria Cummins
non-fat Greek yogurt
unsweetened almond milk
any other milk works also
finely ground corn meal
all purpose or whole wheat
add more if you like sweeter pancakes
natural cooking spray
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.
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