Combine the spinach, egg, buttermilk, lemon juice, lemon zest, and oil in a blender. Puree until completely liquefied.

In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt.

Pour the wet ingredients into the dry. Stir to combine. Stop stirring as soon as no flour bits remain.

Grease a large skillet with butter or oil. Heat over medium/low for a minute. Add about a heaping tablespoon of batter for one pancake to the pan. Cook for two minutes, flip, and then cook for two more minutes.

Serve hot.

Note: These pancakes freeze and reheat very well so don’t waste any leftovers you have at the end.