Gluten-Free Spinach Pancakes

These delicious Spinach Pancakes from Healthy Nibbles and Bits are a fantastic way to sneak more vegetables into your morning. Cornmeal and chickpea flour are the base for this easy, gluten-free pancake. Chickpea flour also contributes a nutty flavor and a boost of protein, too.



Ingredients for servings

    Pancakes

  • 2.5 cups Baby Spinach

  • 1 cup Non-Fat Greek Yogurt

  • 0.75 cup 1% Reduced-Fat Milk Almond or Soy Milk will also work

  • 0.75 cup finely ground Corn Meal certified gluten-free if necessary

  • 0.75 cup Chickpea Flour certified gluten-free if necessary; all-purpose or whole wheat flour will also work if not gluten intolerant

  • 1 large Egg

  • 1 tablespoon Olive Oil

  • 2 teaspoons honey add more if you like sweeter pancakes

  • teaspoon teaspoon Baking Powder

  • 0.5 teaspoon Baking Soda

  • 0.25 teaspoon Salt

  • drizzle honey or maple syrup Optional toppings

Directions

  • In a food processor or a blender, mix together the spinach, yogurt, and almond milk until smooth.

  • Pour the batter into a large mixing bowl, and stir in the rest of the ingredients.

  • Lightly grease a large skillet (or two, to speed up the process) and place over medium-low heat.

  • Pour 2-3 tablespoons of batter onto the pan for each pancake (a 1/8 cup measuring spoon works well).

  • Cook each side for about 2-3 minutes, flipping with a spatula once the edges of the pancakes are no longer runny, and you can slide a spatula easily underneath.

  • Enjoy them on their own or serve with some honey or maple syrup. Refrigerate any leftovers in an airtight container for up to 3 days.

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