Are these pancakes for breakfast or for dessert? How about both? Hard to decide isn’t it? Worth enjoying, that’s for sure!
1 cup pancake mix
1 cup milk
2 tablespoons cocoa powder
1/4 cup spinach
1/4 cup blueberries
1 large or jumbo egg
1-2 tablespoons healthy fat, such as coconut oil
In the bowl of a food processor, combine 1/4 cup blueberries and 1/4 cup spinach. Puree until very smooth. Set aside.
In a medium bowl, combine 1 cup pancake mix, 2 tablespoons cocoa powder, 1 jumbo egg, 1 cup milk and the blueberry spinach puree. Whisk batter until smooth.
Heat a non-stick skillet over medium heat. Using a 1/3 cup measuring cup, pour batter into heated pan. Heat one one side until little bubbles begin for form on the surface of the pancake. Flip over. Cook on second side until pancake springs back lightly at the touch. Remove from heat. If desired, keep in a warmed over (200 degrees) until the rest of the pancakes are done cooking.
Top with berries, powdered sugar, nutella, nuts, whiipped cream, whatever. Enjoy!