Place the fresh spinach, milk, egg, honey, and vanilla extract into a high-speed blender.

Process on high until the spinach is completely liquefied and the mixture is uniform and bright green.

In a separate large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.

Create a well in the center of the dry ingredients and pour in the spinach mixture and the melted butter.

Whisk the ingredients together until just incorporated, ensuring no large pockets of dry flour remain.

Heat a non-stick griddle or skillet over medium heat and lightly coat with butter or oil.

Dispense 1/4 cup of batter per pancake onto the heated surface.

Cook for 2 to 3 minutes until the surface begins to bubble and the edges appear set.

Flip the pancakes carefully and cook for an additional 1 to 2 minutes until the center is firm.

Transfer to a warm plate and serve with fresh fruit or maple syrup.