Spinach Pancakes

Pancakes:

6 TBS ground flax seeds
1 C + 2 TBS warm water
1 5oz box fresh baby spinach
1 C quinoa flour
1/3 C almond flour
2 TBS baking powder
1tsp salt
¼ cup finely chopped green onions

Sauce:
2 parts hummus to 1 part Dijon whole seed mustard
(we like a lot of sauce so I use about ¼ cup hummus to 2 TBS mustard)

Toppings:
Top with sliced cherry tomatoes and additional green onions if desired.

Instructions:

Combine ground flax seed in a bowl with the warm water and set aside for at least 10-15 minutes to gel.  Meanwhile, mix the quinoa and almond flours, baking powder, and salt in a large bowl. 

Place the spinach in a high speed blender and add the gelled flax/water mixture.  Blend until smooth.

Now pour the blender contents into the dry ingredients and stir gently to combine.  Add the green onions and stir gently to combine.  If batter is very thick, add more water 1 TBS at a time until the batter is just thin enough to pour out onto a griddle.

Using a ¼ cup measure, dole out the pancake batter onto a heated non-stick skillet or pan.  Cook over low heat until bubbling and almost cooked through, then flip to finish off the other side.

When slightly cooled, top with a big spoonful of the sauce and add your toppings.  Even good served at room temperature. Delish!