**Dry Pancake Ingredients**
200g self raising flour
1 scoop Good Green Vitality
1 tsp baking powder
1 lemons, zest of
**Wet Pancake Ingredients**
265ml milk of choice
1 lemon, juice of
40g spinach, washed
2 tbsp maple syrup
Dairy free plain yoghurt
Recipe created by Laura Davies
The perfect healthy pancakes made with the addition of Good Green Vitality, it’s a great way to get those greens in without tasting them at all!
Place all the dry ingredients in a bowl and combine together.
Add the spinach and milk to a blender cup, blitz until you get a totally smooth mixture.
Add the wet ingredients to the dry ingredients and stir lightly to create a pancake batter (you are aiming for a thick yet spoonable batter than you can pour). Leave to sit for 5 minutes.
Preheat a non-stick frying pan over a medium heat with a little oil.
Using an ice cream scoop (or similar), add a spoonful of batter to the centre of the pan, cooking one pancake at a time (use the back of the scoop to spread out the batter and shape into a disc). You are aiming to get 14 pancakes out of the batter.
Cook for 1 – 2 minutes on each side until golden (you will know when they are cooked as you’ll start to see bubbles forming on the top of the batter).
Stack the pancakes onto a plate as you cook them and cover to keep warm.
Once the pancakes are all cooked, stack 7 pancakes on a plate and serve topped with all the toppings.