Easy Banana Spinach Pancakes

Blend plant-based milk (1 cup) and fresh spinach (2 cups) in a blender until smooth.

In a large bowl, combine all-purpose flour (1 cup), baking powder (2 teaspoons), salt (0.5 teaspoon), ripe bananas (2 large) (mashed), vanilla extract (1.5 teaspoons), and agave (1 tablespoon). Pour in the blended green milk and mix gently until just combined. Avoid over-mixing to prevent dense pancakes. Let the batter rest for 20 minutes if using spelt flour. Start 20m timer

Preheat a nonstick pan over medium-high heat. Lightly oil the pan with [oil] if needed.

Scoop batter (0.5 cup) onto the hot pan. Cook until bubbles form on the surface, then flip and cook for 2-3 minutes until light brown. Repeat with remaining batter. Keep cooked pancakes warm in an oven at 200F/95C. Start 2m timer

Serve immediately with [vegan butter] and [maple syrup], if desired.