Green Pancakes

These bright green pancakes make us smile and they’re also a reminder that brighter, greener days of spring and summer are ahead!

Ingredients:

• 2 heaping cups of fresh baby spinach

• 2/3 cup canned unsweetened coconut milk

• 1/2 cup oat flour

• 1/2 cup almond flour

• 2 tbsps arrowroot powder

• 2 tbsps raw honey

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 1/4 tsp pink Himalayan sea salt

• 2 large eggs

• Coconut oil, to cook the pancakes

Toppings:

• Blueberries, ChocZero Syrup, Coconut Flakes

Instructions:

1. In a blender or food processor add the spinach, coconut milk, all flours, honey, vanilla, baking soda and pink Himalayan salt. Pulse until your batter is smooth and vibrant green. Stop and scrape the sides of your blender a few times to incorporate everything well.

2. Add in the eggs and pulse for 5-10 seconds more, just until incorporated. If time allows, let your batter sit on the counter for 10 minutes. This helps achieve a fluffy texture and better rising.

3. Heat a large skillet over medium-low heat and drizzle with a bit of coconut oil.

4. Spoon your batter into the skillet, keeping them at about 3 inches in diameter.

5. Cook the pancakes for 2-3 minutes per side. When bubbles begin to form, it's time to flip.

6. Serve with fresh blueberries, Choc Zero syrup or spread and coconut flakes (if desired).

7. Enjoy while hot.