• 1 cup almond milk
• 2 teaspons vanilla extract
• 1/4 cup sugar, or coconut sugar
• 1/4 cup coconut oil
• 2 cups Nature’s Greens® Kale 
• 2 teaspoons lemon zest
• 2 cups + 1/4 cup almond flour
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup blueberries

Place the almond milk, vanilla, sugar, coconut oil, kale, lemon zest, almond flour, and baking powder in the blender. Blend together and add in eggs until well combined. Grease a skillet and warm it for a minute over high heat. Turn the heat down to medium-low and use a 1/4 measuring cup to scoop a couple small pancake circles onto the pan. Keep the heat at medium-low and flip once the edges firm up and no longer look wet.

Recipe courtesy of Once Upon A Pumpkin, read the full blog post here: https://www.onceuponapumpkinrd.com/2018/04/25/5-recipes-that-add-more-leafy-green-vegetables-to-your-diet/