Spinach Pancakes

Ingredients

Spinach Pancakes

  • 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)

Blueberry Syrup

  • 1 c. blueberries

  • 1 tbsp. Mountain Zevia

  • 1 tsp. vanilla

  • 1/2 tsp. lemon juice

  • liquid stevia to taste

Instructions

Spinach Pancakes

  1. Add all pancake ingredients into a blender and process until smooth.

  2. Add coconut oil to a pan or griddle and cook until bubbles form.

  3. Flip pancakes and cook for another 1-2 mins.

Blueberry Syrup

  1. Add all syrup ingredients to a saucepan and simmer for 5-10 minutes until reduced.

  2. Syrup should be a syrup-like consistency.

  3. Remove from heat and drizzle on your pancakes.

  4. Syrup can be stored for up to two weeks.

Recipe from    Zevia

Recipe from Zevia