Recipe: Spinach, Chocolate Chip Pancakes

I love pancakes. I also love spinach. I was never one of those kids whose mom had to secretly hide their veggies in their food or tell them that they can’t leave the dinner table unless they ate all of it. But, if you do have someone in your life that doesn’t love to eat their greens, then what better way to get them to learn to love them by incorporating it into a popular breakfast food: pancakes. Spinach actually has no taste when mixed into the pancake batter and as an added bonus it’s low it calories. It is also said to have several benefits including protecting against free radical damage, lowering blood pressure, reducing eye disease and decreasing the risk of cancer. See below for the recipe I used to make delicious, spinach pancakes.

1-2 handfuls of spinach
1 cup whole wheat flour
1 tsb baking powder
1/8 tsp baking soda
Sugar (optional and to taste)
A pinch of salt
A pinch of nutmeg or cinnamon (also options)
Vanilla or almond extract
1 cup almond milk (or milk of choice)
1 egg

Combine all of the spinach and milk in the blender until it looks like a smoothie (you shouldn’t be able to see pieces of spinach), then add everything else in and blend until combined. Pour about ¼ batter into an oiled frying pan and flip when you see bubbles start to form at the top. Before I flipped the pancakes, I added some chocolate chips, which is optional, but so good!
Let me know if you try this recipe.

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