Spinach Pancakes

INGREDIENTS:

1 cup packed fresh spinach
1 cup buttermilk (or sour milk*)
1 large egg
1 tablespoon oil
1 teaspoon vanilla
1 cup whole wheat flour or all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
*Sour milk is made pouring 1 tablespoon of lemon juice or vinegar into a measuring cup, then fill the rest up with milk. Let sit for 5 min and milk will sour. Use in place of buttermilk in almost any recipe.

DIRECTIONS:

In a blender, combine the spinach, buttermilk, egg, vanilla, and oil. Blend until smooth.
In a separate bowl, whisk together the remaining dry ingredients.
Whisk the wet ingredients into the dry ingredients until just combined.
Heat a large pan or griddle over medium heat and grease lightly with butter or oil.
Pour about 1/4 cup of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
Flip the pancakes and cook for one minute longer and serve.

MAKES: 12-14 pancakes (depending on size)

Recipe adapted from: Weelicious