GREEN M A C H I N E PANCAKES

HOW COOL DO THESE PANCAKES LOOK! Bright green - you know they are feel good pancakes! What's even better is they taste damn delicious and are SUPER EASY to smash out on a Sunday morning (or any morning really)! I love making a big batch and using leftovers for snacks/breakfast throughout the week! Way better for you than those naughty store bought piklets!

Ingredients. approx 8 pancakes

• 4 large eggs

• 2 cups baby spinach leaves

• 1/4 cup milk of choice

• 1/4 cup wholemeal flour

• 1/3 cup tapioca flour

• 1/2 cup almond meal

• 1 tablespoon rice malt syrup

• 1 teaspoon white wine vinegar

• 1 teaspoon vanilla

• 1/2 teaspoon baking soda

• 1/4 teaspoon sea salt

• butter, to coat pan and to serve

• 2 cups blueberries, to serve

To do.

1. Place all of the ingredients (excl blueberries and butter) into a high powered blender and blend until well combined. 2. Heat a pan on medium-high heat and coat with butter. Pour the batter onto the pan, creating your desired size. DISCLAIMER: Keep them small for easy flipping! Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes or until browned and cooked through! 3. Top with melted butter and fresh blueberries!

4. EAT UP!