Whisk the ingredients together well and add the spinach. Blend thoroughly with an immersion blender until all spinach leaves are finely chopped, and you have a nice green and even batter. I used stone-ground wheat flour in this recipe. It gave a slightly coarser batter since it contains more bran. Great for dinner. Optionally add oats if you want a coarser batter.

I prefer a relatively thin batter that spreads well and gives a thin pancake. 

 

I filled the pancakes with an oriental-inspired stir-fry with finely sliced chicken breast and lightly sautéed vegetables, seasoned with mango chutney, and topped with fresh mango.