Green Pancakes with Spinach, Mint, and Zucchini

1. Put the mint, fresh spinach, raw zucchini, all-purpose flour, baking powder, and a pinch of salt in a blender. Mix while adding the plant-based milk.

2. Heat a non-stick pan, then cook the pancakes over medium heat. To maintain the green color, avoid overcooking. Flip them when the edges begin to dry and the top is still wet.

Serving suggestions

1. Serve with a sauce made from yogurt, lemon, Espelette pepper, and salt, accompanied by seasonal vegetables.