In a food processor or a blender, mix together the spinach, yogurt, and almond milk until smooth.
Pour the batter into a large mixing bowl, and stir in the rest of the ingredients except the cooking spray.
Coat one or two pans with cooking spray and place the pan over medium-low heat. I used two pans so that I could cook more pancakes at once.
Pour about 2-3 tablespoons of batter onto the pan for each pancake. A 1/8 cup measuring spoon works very well for this.
Cook a side for about 2-3 minutes. Once the edges of the pancakes are no longer runny, and you can slide a spatula easily underneath, they're ready to be flipped. Cook for another 2 minutes.
Enjoy them on their own or serve with some honey or maple syrup.
Refrigerate any leftovers in an airtight container.