Spinach Pancakes
Instructions:
- 4 large eggs
- 1 (10-ounce) package frozen, organic spinach, thawed and drained
- 2 cloves garlic, chopped
- O cup low-fat milk or almond milk
- 1 tablespoon olive oil
- 2 tablespoons almond meal fl our
- 1/2 teaspoon sea salt
- Cooking spray
- Combine eggs, spinach, garlic, milk, oil, flour, and salt in a blender or food processor and blend until well combined.
- Coat a 6- to 8-inch nonstick pan with nonstick cooking spray and heat over medium heat. Pour a small amount of batter in the pan and spread to coat bottom. Cook pancake until the batter bubbles evenly and the bottom is browned, and then flip to cook the other side until browned. Remove to a platter and repeat until all batter is used. Serve immediately or freeze individually for later use.
- MAKES ABOUT 9 ( 6-INCH ) PAN CAKES