Blend the fresh spinach and milk together until smooth.

Whisk together the flour, baking powder, garlic powder, and salt in a separate bowl.

Beat the eggs and combine them with the spinach mixture in another bowl.

Pour the wet ingredients into the dry mixture and gently mix until just combined.

Heat a non-stick skillet over medium heat and grease it lightly.

Scoop 1/2 cup of batter per pancake onto the skillet; cook until bubbles form on top, then flip to brown the other side.

Serve warm with your choice of toppings.