Savory Pancakes with Sautéed Mushrooms and Spinach - Forks Over Knives

Ingredients

• ¾ cup sorghum flour
• ¾ cup oat flour
• 2 tablespoons cashew flour or almond flour
• 1 teaspoon ground chia seeds or flaxseed meal
• 1 teaspoon regular or sodium-free baking powder
• ½ teaspoon garlic powder
• ½ teaspoon dried marjoram
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon baking soda
• Sea salt, to taste
• 1½ teaspoons apple cider vinegar
• 1 tablespoon avocado oil (optional, <a href="#h-tips">learn more</a>)
• 4 cups thinly sliced fresh mushrooms
• 1 clove garlic, minced
• 8 cups fresh baby spinach
• Freshly ground black pepper, to taste
• 1½ cups oil-free marinara sauce, warmed