Blender Almond Spinach Pancakes

The best part of these spinach pancakes: everything! Raw baby spinach, almond flour, almond milk, egg, and just a little bit of olive oil make these savory pancakes a perfect weeknight breakfast for dinner.

INGREDIENTS

1 ½ cup #yumtee_nuts almond flour

1 teaspoon baking powder

½ teaspoon baking soda

A pinch of salt

3 1/3 cup fresh baby spinach

1 cup almond milk

1 large egg

2 Tablespoon extra virgin olive oil + extra for cooking

INSTRUCTIONS

In a medium size bowl, combine almond flour with baking powder, baking soda, and salt.

In a food processor, pulse spinach together with a little bit of milk until completely dissolved. Pour in the egg, remaining milk, olive oil and mix. Finally add the almond flour mixture and blend again for about 30 seconds, until well-combined. Set aside for 10 minutes.

Heat vegetable oil a large skillet over low-medium heat*, and once hot add 2 Tablespoons of batter for each pancake. Cook 1 to 2 minutes on each side; then place the cooked pancakes onto a plate covered with foil to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.

Garnish with sweet or savory topping of your choice**, and enjoy!