(Makes 4 Pancakes)
Whisk flour, milk, egg and salt in a large bowl until well combined.
Place trimmed & rinsed spinach into a blender and pulse. Drain juice and squeeze additional juice from the leaves into a cup. Discard leaves.
Add the juice to the pancake mix to make a green batter.
Heat a large frying pan on medium to high and add 1 tablespoon oil. Pour batter into frying pan and cook until golden brown on both sides.
Serve with fresh whipped cream and blueberries and drizzled with maple syrup.Share This: