1 1/4 c. whole wheat flour
3 c. fresh spinach
1 tbsp. chia seeds
1/2 c. milk of choice
1/2 c. Mountain Zevia
1 egg (or flax egg to make vegan)
1 tbsp. baking powder
1 tbsp. hemp seeds
1/4 tsp. turmeric
cracked black pepper
1 scoop of collagen peptides
1 tsp. coconut oil (for cooking)
1 c. blueberries
1 tbsp. Mountain Zevia
1 tsp. vanilla
1/2 tsp. lemon juice
liquid stevia to taste
Add all pancake ingredients into a blender and process until smooth.
Add coconut oil to a pan or griddle and cook until bubbles form.
Flip pancakes and cook for another 1-2 mins.
Add all syrup ingredients to a saucepan and simmer for 5-10 minutes until reduced.
Syrup should be a syrup-like consistency.
Remove from heat and drizzle on your pancakes.
Syrup can be stored for up to two weeks.