Cooking Instructions:

Begin by washing the fresh spinach thoroughly and then steaming it until wilted. Allow it to cool slightly, then chop it finely or blend it into a puree.

In a mixing bowl, combine the flour, baking powder, and salt. In another bowl, whisk together the egg and milk until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped or pureed spinach until evenly distributed in the batter.

Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter. Once hot, pour 1/4 cup of batter for each pancake onto the skillet.

Cook for about 2-3 minutes on each side or until they're golden brown and cooked through. Repeat with the remaining batter, adding more oil or butter as needed.