Gluten-free Spinach Pancakes

Ingredients

• 2 1/2 cups (125g) Baby Spinach
• 1 cup (227g) Non-Fat Greek Yogurt
• 3/4 cup 1% Reduced-Fat Milk (Almond or Soy Milk will also work)
• 3/4 cup (115g) finely ground Corn Meal (certified gluten-free if necessary)
• 3/4 cup (110g) Chickpea Flour (certified gluten-free if necessary; all-purpose or whole wheat flour will also work if not gluten intolerant)
• 1 large Egg
• 1 tablespoon Olive Oil
• 2 teaspoons honey (add more if you like sweeter pancakes)
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• Optional toppings: a drizzle of honey or maple syrup

Directions

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.

Lightly grease a large skillet (or two, to speed up the process) and place over medium-low heat.

Pour 2-3 tablespoons of batter onto the pan for each pancake (a 1/8 cup measuring spoon works well).
Cook each side for about 2-3 minutes, flipping with a spatula once the edges of the pancakes are no longer runny, and you can slide a spatula easily underneath.

Enjoy them on their own or serve with some honey or maple syrup. Refrigerate any leftovers in an airtight container for up to 3 days.

Nutrition Information

Serves: 6 | Serving Size: 3 pancakes

Per serving: Calories: 175; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 35mg; Sodium: 473mg; Total Carbohydrate: 24g; Dietary Fiber: 6g; Sugars: 6g; Protein: 10g

Nutrition Bonus: Potassium: 173mg; Vitamin A: 26%; Vitamin C: 6%; Calcium: 10%; Iron: 6%