Description
These vibrant green spinach pancakes are a delicious and healthy twist on traditional pancakes, made with gluten-free flour and fresh baby spinach blended directly into the batter. They are plant-based, dairy-free, and can be enjoyed sweet with maple syrup or savory with garlic and sea salt. Perfect for a nutritious breakfast or light meal, these pancakes are fluffy, colorful, and packed with fiber and protein.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup gluten free all purpose flour
- 1 tablespoon flax seed, fresh ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet Ingredients
- 1 1/2 cups fresh baby spinach
- 1/2 to 3/4 cup dairy free milk (see notes about measurement)
- 1 tablespoon apple cider vinegar or lemon juice
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the gluten free all purpose flour, fresh ground flax seed, baking powder, baking soda, and sea salt until evenly combined. Set this mixture aside.
- Blend Spinach Mixture: Place the fresh baby spinach, dairy free milk, and apple cider vinegar or lemon juice into a blender jar. Blend at high speed until the mixture is smooth with no spinach pieces remaining, creating a uniform green liquid.
- Combine Mixtures: Pour the blended spinach mixture into the bowl with dry ingredients. Gently fold the ingredients together until just combined, being careful not to overmix to maintain pancake fluffiness.
- Heat Griddle: Place a griddle or non-stick skillet on the stovetop over medium low heat. Add a small amount of dairy free butter or oil and allow it to melt and coat the surface. Low heat ensures the pancakes maintain a bright green color and cook evenly.
- Cook Pancakes: Pour batter onto the hot griddle in approximately 3-inch circles. Cook until bubbles form on the surface, then carefully flip the pancakes. Cook the other side until golden and the pancakes are cooked through.
Notes
- These pancakes are plant-based and have a vibrant green color without any spinach taste.
- Sweeten with maple syrup or enjoy savory by adding minced garlic and sea salt to the batter.
- Adjust dairy free milk quantity between 1/2 to 3/4 cup to achieve desired batter consistency.
Nutrition
- Serving Size: 3 pancakes
- Calories: 139
- Sugar: 3 grams
- Sodium: 149 milligrams
- Fat: 3 grams
- Saturated Fat: 0 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 17 grams
- Fiber: 7 grams
- Protein: 4 grams
- Cholesterol: 0 milligrams
