Gluten-Free Spinach Pancakes

These gluten-free spinach pancakes are made with cornmeal and chickpea flour. They’re a fantastic way to sneak in more vegetables to your meal!

2 and 1/2 cups (125g) baby spinach
1 cup (227g) non-fat Greek yogurt
3/4 cup (177ml) unsweetened almond milk (any other milk works also)
3/4 cup (115g) finely ground corn meal
3/4 cup (110g) chickpea flour (all-purpose or whole wheat flour works also)
1 large egg
1 TBS olive oil
1 TBS honey (add more if you like sweeter pancakes)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
natural cooking spray

View the full recipe at Healthy Nibbles & Bits →