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In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and cook until tender and browned, 5 to 6 minutes. Stir in spinach and cilantro and remove from heat. Let cool.
In a large bowl, whisk together flour, baking powder and salt. In a small bowl, whisk together eggs and milk. Whisk egg mixture into flour mixture until blended. Stir in cooled spinach mixture just until evenly blended.
In a large skillet, heat 1 teaspoon of the oil over medium-high heat until hot. Drop pancake batter by scant 1/4 cupfuls and cook until golden on both sides, 1 to 2 minutes per side. Add more oil and adjust heat as needed. Repeat with remaining ingredients.