Preparation time: 15 minutes
Cooking time: 10 minutes

Makes: 10 pancakes

↠ Ingredients ↞

Nut mylk, 1 cup

Apple cider vinegar, 1 tablespoon

Organic flour, 1 cup

Baking powder, 2 teaspoon

Baking soda, 1 teaspoon

Cinnamon, 1/2 teaspoon

Himalayan salt, 1/2 teaspoon

Cage-free local egg, 1

Agave syrup or honey, 1 tablespoon

Vanilla extract, 1 teaspoon

Spinach raw, 2 cup loosely packed

Coconut oil, 1 Tablespoon

↠ Method ↞

  1. Combine cashew milk and apple cider vinegar in blender, let sit for 10 minutes, do not blend.
  2. In a separate bowl combine dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Whisk together.
  3. Melt coconut oil and add to dry mixture. Loosely mix, don’t worry about the chunks.
  4. Add egg, agave, vanilla, and spinach to the blender. Blend until smooth.
  5. Add dry and coconut oil mixture to blender. Blend until smooth about 1-2 minutes.
  6. Heat a pan med-high heat and add a teaspoon of coconut oil if necessary. Measure out 1/4 cup of batter per pancake. Pancakes are ready to be flipped when the bubbles that begin to form on the surface start to stay open. The temperature of the element or flame will need to be adjusted as you cook the pancakes, as the pans tend to heat in the process and cook the batter faster. Make adjustments where you need to.

*To keep the pancakes as green as possible, cook longer on the first side and flip and cook quickly on the other side.
*Make them savoury by omitting the sugar and adding in seasoning and spices, then you can pair with a sauce and veggies or eggs.
*Get creative, top the pancake with berries, bananas, persimmons, whatever fruit is in the season. There is always an option to mix fruit in with a syrup on the stovetop and make a flavoured pour over of blueberries and raspberries, or whatever your heart desires.
*Maple syrup, the real Quebec stuff, because pancakes just aren’t pancakes without it.

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