Heat a griddle or skillet to medium-high heat, about 375°F. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
Lightly grease pan with olive oil – we like to use about a tablespoon of oil and use a paper towel to quickly spread and wipe off excess.
Mince garlic and lightly sautee, moving quickly so as not to burn it. Remove to a large bowl.
Slice 1/2 cup raw spinach into thin ribbons, add to bowl with garlic
Combine Birch Benders and beet juice with the garlic and spinach.
Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
Cook until bubbles have formed and popped, and the sides are mostly dry.
Turn once, cook an additional minute.
Remove from heat. Store in a 200° oven while you finish making all the batter into pancakes.
Sautee Spinach on hot pan, season with salt and pepper. Slice beet thinly. Plate pancakes over spinach and beets.
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