Ingredients
3/4 cups flour blend (make ahead flour blend: 1 cup all-purpose unbleached white flour, 1 cup whole wheat flour, 1 cup wheatgerm, unsweetened)

1 tsp baking powder

2 T unsweetened cocoa powder

1 tsp pure vanilla extract

1/4 cup milk

1 large egg

1/4 cup purple puree

2 T honey or maple syrup

1/4 cup chocolate chips

Butter or cooking spray for greasing skillet

Purple Puree
3 cups raw baby spinach

11/2 cups fresh or frozen blueberries

1 teaspoon lemon juice

3-4 tablespoons water

Puree ingredients in a 3-cup mini processor on high until as smooth as possible.

Preparation

• Mix together flour blend, baking powder, salt, and coca powder. Set aside.
• In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey or maple syrup.
• Add the wet ingredients to the dry ones until just blended. (Don't over mix). Add a little milk if the batter is too thick. Add the chocolate chips and mix lightly.
• Butter or spray a large skillet over medium heat. Test the pan to see if it's hot enough by tossing a few drops of water in - it should sizzle.
• Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips with each pancake. When bubbles begin to set around the edges of the pancake and the skillet side of the pancake is golden (peek under), gently flip them over. Continue to cook for 2-3 minutes or until pancakes are set.