Green Pancakes

Ingredients:

8 cups organic spinach

3/4 cup all purpose flour

1 tbsp baking powder

1 whole organic egg

1 organic egg white

3/4 cup milk of your choice (I just coconut milk)

4 tbsp organic unsalted butter

1 tsp cumin

1 tsp garlic powder

pinch of pink Himalayan salt

1/2 tbsp zest of lime

1 tbsp chopped chives

coconut oil to grease the pan

1 cup coconut yogurt, greek yogurt, or sour cream

1 tbsp lime juice

2 heirloom tomatoes

1 avocado

Directions:

To start, wilt the spinach in a pan. Transfer to a paper towel and squeeze out the excess water. Roughly chop and set aside.

In a large bowl, combine the flour, baking powder, whole egg, milk, cumin, melted butter, and salt. Then add in the chives, spinach, and lime zest. Fold in the egg white.

Add some coconut oil to the frying pan on medium/high heat.

Using a 1/4 measuring cup, scoop out the batter and pour in the frying pan.

Let each side cook for about 2-3 minutes until the pancakes start to have a golden brown color on each side. Continue to repeat this step until all your batter is used.

Slice your tomato and avocado, and plate them along with the green pancakes. Sprinkle with black pepper to taste!

To make the dipping sauce, combine the yogurt and lime juice in a small bowl and serve! You can serve the pancakes as is, or you  can slice them into bite size portions for your guests!