1cupmilkI use almond milk, but you could substitute any milk here
1/4cupyogurtfor kids under 2, it's recommended you use whole milk yogurt. Always go organic!
1cupfresh spinach leavesrinsed
Instructions
Mix all dry ingredients together in a medium sized bowl.
Place the banana, egg, milk, yogurt and spinach in a blender or Vitamix and blend until combined (this won't take long).
Pour the wet mixture into the dry mixture and stir until just combined.
Pour onto a griddle or greased pan (use coconut oil or non-stick spray) and cook about 90 seconds on each side (or until slightly browned). My pancakes were about 3-4 inches across, and I got 10 pancakes from the batch. You can definitely make them smaller - just cook slightly less time.
Let cool completely and store in the fridge 5 days or the freezer for 4-6 weeks.
Notes
Adapted from the recipe Popeye Pancakes by Love and Duck Fat