Green Pancakes

• Wilt the spinach in a pan with a splash of water or steam 2 minutes until wilted not cooked. Drain and when cool, squeeze hard with a clean dish cloth to remove as much moisture as possible. Roughly chop and set aside.
• Place the flour, baking powder, cumin, 3 tablespoons of aquafaba liquid (or flax eggs) melted butter, and non-dairy milk in a large mixing bowl and whisk until smooth.
• Add the green onions, chiles, chopped cilantro and spinach and mix with a fork.
• In a separate bowl whisk the remaining tablespoon of aquafaba to soft peaks and gently fold it into the batter.
• Pour a small amount of olive oil into a heavy frying pan and place on medium-high heat. For each pancake, ladle 2 tablespoons of batter into the pan. You should get smallish pancakes, about 3 inches in diameter. Cook for about 2 minutes on each side, or until you get a deep golden-green color. Transfer to paper towels and keep warm. Continue making pancakes, adding oil to the pan as needed until the batter is used up.
• To serve pile up three warm pancakes per person and place a slice of flavored butter on top if using. Or serve some mixed greens lightly dressed on top.
• Flax eggs
• *If you are using flax eggs as an egg replacer - Omit the extra tablespoon that has been whisked.
• and make one ground flax egg by whisking together 1 tablespoon ground flax with 3 tablespoons of water. Place in refrigerator for 10 minutes to thicken.
• Lime butter
• Put the butter in a medium bowl and mix with a wooden spoon until it turns soft and creamy. Stir in the rest of the ingredients. Chill until firm. *You can use the left over butter on baked sweet potatoes or freeze and use another time.