1/2 cup unsweetened almond milk or coconut milk (from the carton)
1 tablespoon natural almond butter
1 teaspoon pure vanilla extract
1 cup loosely packed fresh baby spinach
1 cup oat flour
1 tablespoon ground flaxseed
2 teaspoons baking powder
1/4 teaspoon cinnamon
Sea salt (omit if using salted almond butter)
1 tablespoon ghee or organic unsalted butter, for cooking
Natural almond butter
Pure maple syrup
Preheat the oven to 200°F. Line a baking sheet with parchment paper.
In a high-speed blender, combine the banana, eggs, almond milk, almond butter, vanilla, and spinach. Process for 15 to 20 seconds, until smooth.
Add the oat flour, flaxseed, baking powder, cinnamon, and a pinch of salt, if using. Pulse for about five seconds. Try not to over blend the batter. You want some lumps and air bubbles; otherwise your pancakes will not be as fluffy. Let the batter sit for five minutes.
Heat a large non-stick skillet over medium heat. Lightly grease with ghee, wiping with paper towel. Pour about 1/4 cup batter into the skillet for each pancake. Cover and cook for three to four minutes, until soft bubbles form on top and the edges start to firm up. Flip and cook for another one to two minutes until lightly golden. Transfer to the prepared baking sheet and keep warm in the oven while you cook the remaining pancakes. Repeat until all the batter is used, greasing the pan in between batches.
To serve, top the warm pancakes with your choice of toppings and a drizzle of maple syrup. Store any leftovers in an airtight container in the fridge for up to four days. Reheat in the toaster and enjoy!