Wash the spinach thoroughly and pat it dry with a kitchen towel. Optionally, blend the spinach with a little bit of milk in a blender until smooth for a smoother texture.

In a mixing bowl, combine the flour, baking powder, and salt. Mix well.

In another bowl, whisk together the eggs, milk, and olive oil (or melted butter) until well combined.

Stir the wet ingredients into the dry ingredients until just combined. If using blended spinach, add it to the batter now. If using whole spinach leaves, chop them finely and fold them into the batter. Optionally, fold in grated cheese if desired.

Preheat your non-stick skillet or frying pan over medium heat. Lightly grease it with oil or cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancake and cook for another 2-3 minutes on the other side until golden brown.

Repeat with the remaining batter, greasing the skillet as needed between batches.

Serve warm with your favorite toppings such as yogurt, fresh fruits, or maple syrup.