Description
These vibrant and nutritious Spinach Pancakes are made with gluten-free flour and fresh baby spinach blended into the batter, resulting in a bright green, plant-based pancake that’s both delicious and visually appealing. Perfect for a healthy breakfast or brunch, these pancakes are dairy-free, naturally flavorful, and can be enjoyed sweet with maple syrup or savory with garlic and sea salt.
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 (adjust for batter consistency)
- 1 tablespoon apple cider vinegar or lemon juice
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the gluten-free flour, freshly ground flax seed, baking powder, baking soda, and sea salt until evenly mixed. Set aside to prepare the wet ingredients.
- Blend Wet Ingredients: In a blender, add the fresh baby spinach, dairy-free milk, and apple cider vinegar or lemon juice. Blend on high speed until the mixture is smooth with no visible spinach pieces, creating a vibrant green liquid base for your pancakes.
- Mix Batter: Pour the blended spinach mixture into the bowl with the dry ingredients. Gently fold the wet and dry components together just until combined; avoid over-mixing to keep the pancakes light and fluffy.
- Preheat Griddle: Place a griddle or non-stick skillet on the stovetop over medium-low heat. Low heat is key to maintaining the bright green color of the pancakes. Add a small amount of dairy-free butter or oil to the surface and allow it to melt evenly.
- Cook Pancakes: Once the griddle is heated and butter is melted, pour batter onto the griddle forming circles about 3 inches in diameter. Cook on the first side until bubbles appear on the surface, then carefully flip and cook for another minute or two until both sides are cooked through and golden.
Notes
- These plant-based pancakes have a naturally vibrant green hue without any artificial dyes or flavors.
- The fresh spinach flavor is subtle; you won’t taste the greens, making these perfect for kids or those hesitant about vegetables.
- Sweeten the pancakes with maple syrup or enjoy them savory by adding minced garlic and sea salt to the batter or as a topping.
- Adjust the amount of dairy-free milk to achieve your preferred batter consistency.
- Use a non-stick griddle or skillet for best results and easier flipping.
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
