INGREDIENTS
2 cups
gluten-free oat flour (2 cups of gluten-free rolled oats ground into a flour)
2 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
sea salt
3/4 cup
plain nonfat Greek yogurt (I used PC brand)
1
ripe banana, mashed
1 cup
spinach
3/4 cup
unsweetened almond milk (any milk will work)
1
egg
1 tbsp
maple syrup
1 tsp
vanilla extract