If you have an electric mixer separate the egg yolk and egg white. Put the egg white in the bowl of a stand mixer or a bowl for an electric mixer.

In the jug of a blender add milk, egg yolk (if not separating egg, add the whole egg here), brown sugar, vanilla and spinach, in that order.

Blend for 30 seconds until the spinach is blended well.

Next add the oats, flour, salt, baking powder and baking soda.

Blend again for about 30 seconds. You don’t want to over mix now so just blend until everything is mixed and there are no lumps.

If separated egg in step 1: In a stand mixer or using an electric mixer, beat the egg whites until stiff. You should see small peaks form.

Scoop the egg whites into the batter and gently fold them in just until combined. Don’t over mix. I do this in the jug of my blender but you can choose to move the batter to a bowl.

In a large pan, heat up 1 tsp of coconut oil on medium heat.

Once hot, use a ¼ cup measuring cup or a 60ml ladle to scoop the batter into the pan. I can fit three pancakes at a time in my pan so I get three full batches and one more for one pancake. Cook the pancakes until you see air bubbles start forming, approximately 2 ½ minutes. Flip and cook for another minute to minute and a half.

Repeat steps 8 and 9 until you have used all the batter.

Serve with maple syrup, fresh berries and any other toppings you like.