Description

These vibrant and healthy Spinach Pancakes are gluten-free, dairy-free, and packed with fresh spinach for a nutrient-rich breakfast or snack. Light, fluffy, and naturally green without any artificial dyes, they offer a delicious way to sneak in greens. Perfectly plant-based and versatile, enjoy them 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 (see notes about measurement)
1 tablespoon apple cider vinegar or lemon juice

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Instructions

Mix Dry Ingredients: In a mixing bowl, whisk together gluten free flour, ground flax seed, baking powder, baking soda, and sea salt until evenly combined. Set this mixture aside.
Blend Wet Ingredients: In a blender jar, add fresh baby spinach, dairy free milk, and apple cider vinegar or lemon juice. Blend at high speed until the mixture is completely smooth with no visible spinach pieces remaining.
Combine Batter: Pour the blended spinach mixture into the bowl with the dry ingredients. Fold gently until just combined; avoid overmixing to keep pancakes light and fluffy.
Heat Griddle: Place a griddle or non-stick skillet on the stovetop over medium-low heat. For bright green pancakes, lower heat prevents burning. Add a small amount of dairy free butter or oil to coat the surface and allow it to melt.
Cook Pancakes: Once the griddle is hot and butter is melted, pour about a 3-inch diameter circle of batter onto the surface. Cook until bubbles appear on the pancake surface, then carefully flip and cook the other side until golden and cooked through. Repeat with remaining batter.

Notes

The batter is plant-based and naturally vibrant green with the fresh spinach, without any artificial coloring.
Sweeten these dye-free pancakes with pure maple syrup for a classic breakfast treat.
Alternatively, enjoy them savory by adding minced garlic and a pinch of sea salt in the batter or serving as a sandwich bread substitute.
Adjust the 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