8 eggs
1/2 cup whole milk
1 tablespoon lemon juice
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon lemon juice
1/2 tsp lemon rind
1/2 teaspoon white sugar
2 tablespoons lemon zest
1/2 cup sliced almonds
Mix eggs, milk, lemon juice, baking powder, and vanilla in medium saucepan 1 inch from head of pan. Run a fork through spinach and stir closely. Let toast uncovered, about 1 minute. Remove lid from pan. Boil cooling liquid and let cool. Spoon mixture over pancakes. Sprinkle with sliced almonds, and serve.