Blend 1c milk with a small bunch of baby spinach leaves
In a large mixing bowl, add 1/3c to 1c flour (depending on how thick you like the pancakes. You can start with less then add more flour in as you go), 1 egg, and optional chia, flax seeds and/or a splash of vanilla.
Pour in the spinach milk blend
Mix all the ingredients with an whisk, just until blended. Try not to over mix.
Warm up a non-stick pan to a medium heat, adding in a tbsp of oil. (You can optionally add in butter, but make sure it doesn't burn.)
Cook pancakes over medium heat, flipping when bubbles have appeared over the whole pancake or until golden brown.
Pro tip: Once pan is hot, I usually turn down the heat a tiny because the pan's heat level is well distributed at that point and can otherwise be too hot.
I usually add a pat of butter on the hot pancakes while they are sitting in a stack.
I love to add on berries or bananas and of course, Canadian maple syrup!