These pancakes feature garbanzo bean (chickpea) flour, oats, spinach and grape tomatoes.
INGREDIENTS
SERVES 2
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1/2 cup Fat-free Milk
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2 egg(s)
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1/2 tsp extra-virgin olive oil
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1 tsp Grated lemon zest
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1 lemon
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1 cup Baby Spinach Organic
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2/3 cup Garbanzo Bean Flour
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1/4 cup Old Fashioned Oats
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1/4 tsp sea salt
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2 oz Soft Goat Cheese
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1/2 cup Cherry Tomato
DIRECTIONS
1
In medium bowl, whisk together the milk, eggs, oil, and lemon zest. Divide the spinach. Stir in the spinach and half of the tomatoes.
2
Add mixture of the flour, oats, and salt to the spinach mixture and stir until combined.
3
Spritz a large nonstick (PFOA-free) skillet (or griddle) with cooking spray and heat over medium. In batches, ladle the batter onto the skillet, about 1/4 cup per pancake. Cook until browned, about 2 to 2 1/2 minutes per side. (Hint: When making pancakes in batches, you can keep the prepared pancakes warm in a 200°F oven until all pancakes are done.)
4
Serve warm pancakes topped with cheese and remaining tomatoes. Chop lemons into wedges and squirt with the lemon wedges as desired.
5
Serving idea: Sprinkle with additional lemon zest for added lemony flair.