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1. In a food processor or a blender, mix together the spinach, yogurt, and almond milk until smooth.
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2. Pour the batter into a large mixing bowl, and stir in the rest of the ingredients except the cooking spray.
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3. Coat one or two pans with cooking spray and place the pan(s) over medium-low heat. I used two pans so that I could cook more pancakes at once.
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4. Pour about 2-3 tablespoons of batter onto the pan for each pancake, leaving space between each. A 1/8 cup measuring spoon works very well for this.
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5. Cook a side for about 2-3 minutes. Once the edges of the pancakes are no longer runny, and you can slide a spatula easily underneath, they're ready to be flipped. Cook for another 2 minutes.
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6. Enjoy them on their own or serve with some honey or maple syrup.
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7. Refrigerate any leftovers in an airtight container.
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Notes:
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1. Loosely adapted from The Roasted Root and Chocolate & Carrots.
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2. If you're not concerned with making gluten-free pancakes, just replace the cornmeal and chickpea flour with all-purpose or whole wheat flour (or a blend of both).
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3. I reapplied cooking spray after each batch of pancakes I made. That way, the pancakes won't stick to the bottom of the pan.
