• 1 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1/3 cup unsweetened almond milk
• 1 whole egg
• 1/2 cup Nature’s Greens^® Collard Greens
• 1/4 cup shredded carrots
• 1/4 cup minced red bell pepper

In a medium bowl combine almond flour, baking powder, sea salt, black pepper, and Italian seasoning. Stir to combine, and set aside. In a small blender or food processor whip together the almond milk and egg. Fold the wet mixture into dry mixture to form batter, and then stir in the collards, carrots, and bell peppers. Over medium heat pour four evenly sized pancakes onto skillet, using extra virgin olive oil spray. Flip when they begin to bubble.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.