Ingredients
·
1 1/2 cups white whole wheat or spelt flour
·
2 teaspoons baking powder
·
1 teaspoon baking soda
·
1/2 teaspoon ground cinnamon
·
1/2 teaspoon salt
·
1 1/4 cup rice, almond or soy milk
·
1 tablespoon maple syrup
·
1 tablespoon vegetable oil
·
1/2 cup applesauce (or 1 mashed banana)
·
1 cup packed fresh spinach
Preparation
1. In a bowl,
whisk together the flour, baking powder, baking soda, cinnamon, and salt.
2. Place the
remaining ingredients in a blender and blend until smooth.
3. Add the wet
ingredients to the dry ingredients and mix until just combined. 4. Heat a large
pan or griddle over medium heat and grease with oil.
5. Pour about 2
tablespoon of the pancake mixture onto the griddle, cook 2 minutes or until
bubbles start forming on the surface and the bottom is golden brown.
6. Flip the
pancakes and cook for 2 minutes longer.
To Freeze: Allow
to cool, place in a ziploc bag, label and freeze for up to 4 months. When
ready, place in toaster oven or oven at 300 and heat for 10 minutes or until
heated through.
To Keep Warm:
Place the pancakes in a 200F oven to keep warm until ready to serve.
Accompaniments:
Serve with maple syrup or honey. They're both delicious!
