Gluten-Free Spinach Pancakes
Transform breakfast into a powerhouse of nutrition with these vibrant Gluten-Free Spinach Pancakes! Bursting with the earthy goodness of fresh spinach, these fluffy pancakes are a perfect blend of wholesome ingredients like gluten-free all-purpose flour, protein-packed eggs, and creamy almond milk. The addition of garlic powder and black pepper lends a subtle savory kick, making them a delightful twist on traditional pancakes. Quick and easy to prepare, this recipe comes together in just 25 minutes, ideal for busy mornings or a healthy brunch. Serve them warm with toppings like creamy yogurt, fresh avocado, or a colorful side salad for a nutritious and gluten-free meal that’s as delicious as it is visually stunning. These pancakes are a flavorful way to sneak veggies into your day while catering to a non-dairy, gluten-free lifestyle!
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Recipe Information
Ingredients
- 2 cups Fresh spinach
- 1 cup Gluten-free all-purpose flour
- 0.75 cup Almond milk (unsweetened, or any non-dairy milk of choice)
- 2 large Eggs
- 1.5 teaspoons Baking powder (gluten-free)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil (for cooking)
Instructions
Rinse the fresh spinach in cold water and drain. Lightly chop the spinach if leaves are large.
In a blender, combine the spinach, almond milk, eggs, and olive oil. Blend until the mixture is smooth and bright green.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, ground black pepper, and garlic powder.
Slowly pour the spinach mixture from the blender into the bowl of dry ingredients. Whisk until the batter is smooth and no lumps remain. The consistency should be pourable but not overly thin.
Heat a non-stick skillet or frying pan over medium heat and drizzle with a small amount of olive oil.
Spoon about 1/4 cup of batter onto the heated skillet for each pancake. Spread the batter slightly with the back of the spoon if needed to form a round shape.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to lift slightly. Flip the pancake and cook for another 2-3 minutes until both sides are golden brown.
Repeat with the remaining batter, adding a little oil to the skillet as needed to prevent sticking.
Serve the spinach pancakes warm. They pair wonderfully with yogurt, avocado, or a side salad for a complete meal!
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 0.8 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 470 mg | 36% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
