Ingredients
-
1½ cups white whole wheat or spelt flour
-
2 teaspoons baking powder
-
1 teaspoon baking soda
-
½ teaspoon ground cinnamon
-
½ teaspoon kosher salt
-
1¼ cups rice, almond, or soy milk
-
1 tablespoon maple syrup
-
1 tablespoon vegetable oil
-
½ cup applesauce or 1 mashed banana
-
1 cup packed fresh spinach
Instructions
-
Mix the dry ingredients. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
-
Blend the wet ingredients. Add the plant-based milk, maple syrup, vegetable oil, applesauce or mashed banana, and spinach to a blender. Blend until completely smooth and evenly green.
-
Combine the batter. Pour the blended mixture into the dry ingredients. Stir gently until just combined. Avoid overmixing; a few small lumps are fine.
-
Heat the griddle. Place a large skillet or griddle over medium heat and lightly grease it with oil.
-
Cook the pancakes. Pour about 2 tablespoons of batter onto the hot surface for each pancake. Cook for approximately 2 minutes, until bubbles begin forming on the surface and the bottoms are golden.
-
Flip and finish. Flip each pancake and cook for another 2 minutes, until cooked through.
-
Serve or keep warm. Serve immediately, or place cooked pancakes in a 200°F oven until ready to serve.
Notes
-
Blend the spinach thoroughly: A smooth mixture creates an even green color without noticeable spinach pieces.
-
Don’t overmix: Stir only until the ingredients come together to help keep the pancakes tender.
-
Use medium heat: Excessively high heat can brown the outside before the centers cook through.
-
Test the first pancake: Cook one pancake first to check the griddle temperature and adjust the heat if necessary.
-
Keep the batter consistent: If the batter thickens while standing, stir gently before cooking the next batch.
