Gluten free spinach pancakes

Last Updated on October 23, 2019

Gluten free spinach pancakes recipe –  Love vegetables? Then try these kid friendly healthy pancakes loaded with leafy greens and drizzled with ginger syrup.

If you’re looking to add more leafy greens to your diet, then these unique gluten free spinach pancakes are perfect. Green pancakes are a great way to sneak vegetables in so you get your 5 day. You can eat these pancakes all year round but the will definitely go down a treat for shoves Tuesdays.

 Children love this day because it gives them a chance to eat lots of pancakes. I remember when I was a child eating a few pancakes we made using one of those pre-made flour blends in a plastic bottle shaker.

I used to drizzle so much lemon on my pancake it was unreal. Now as an adult when I want to treat myself to some pancakes I enjoy them with the form of green pancakes where some leafy greens are sneaked into the pancake batter and them with my homemade ginger syrup. 

Spinach pancakes for toddlers

These pancakes are toddlers friendly as well as child friendly.  Pancakes with spinach offer so of the most amazing health benefits – high in fibre, low in fat/cholestrol, B vitamins and a good source of iron. 

Therefore, by adding green vegetables to your pancakes is a superb way of incorporating nutritional value to savoury pancakes

How to make gluten free spinach pancakes

Leafy greens – This secret ingredient will go down well with anyone would doesn’t like to eat their greens. Children are notorious for not getting their greens so mom, dad if you make this recipe – I won’t tell if you don’t!

Pancake batter – You will need to make the batter using the eggs, tapioca starch, banana and coconut flour. The batter once blended should resemble a spinach puree.

  I made these pancakes with coconut flour so they would be paleo friendly too but they do requires a lot of moisture hence why I used soooo many eggs (that wasn’t a typo).

Extra moisture – The moisture comes from the eggs and semi ripe bananas. I’m not very keen on a strong banana taste in my pancakes so by using semi ripe – green slightly yellow this makes the perfect the structure while balancing out the taste.

Ladle the batter – I would recommend using a crepe pan along with a ladle to pour some of the batter onto the pan. You don’t need a great deal and thickness is entirely up to the individual. 

Although the pancakes are green in colour, you should still be able to tell that they have cooked because the will permeate a golden hue, just flip them, cook the other side and repeat.

Other variations of spinach pancake include…..

• Spinach oatmeal pancakes (gluten free)
• Spinach potato pancakes (paleo/gluten free)
• Spinach and pea pancakes (paleo/gluten free)

Notes

• The texture of these spinach pancakes are more like a pancake/fritter if I’m honest but equally as tasty.
• You can crack up the protein power by using eggs whites alone and omitting the yolk.
• If you want to try your hand at vegan spinach pancakes simply use 4 bananas in place of the eggs.
• Can use any leafy green to make these pancakes

Other pancake and breakfast recipes you may like

Creamy millet porridge

Vegetarian omelette recipe 

Vegan blender pancakes

Roasted almond porridge

Papaya pancakes 

Sweet potato omelette

Jamaican rice porridge

Gluten free spinach pancakes

★★★★★

5 from 5 reviews

Kids and adults with go crazy for these gluten free spinach pancakes – paleo friendly!

• Author: Charla
• Prep Time: 5 mins
• Cook Time: 12 mins
• Total Time: 17 mins
• Yield: 2-4 1x
• Category: Breakfast

Scale 1x2x3x

Ingredients

• 1 cup of spinach, tightly packed
• 1/3 cup of coconut flour
• 1tbsp tapioca starch
• 3 large semi ripe bananas (green/slightly yellow)
• 6 large eggs
• 1 tsp vanilla extract
• 1/8 tsp himalayan pink salt
• ————————————————
• Coconut oil for frying
• Ginger syrup and fruit for topping and drizzle

Instructions

1. Place, the coconut flour, tapioca starch, eggs, banana, spinach, vanilla extra and pink salt in the blender.
2. Puree the ingredients into a smooth batter. The batter should be thick and lump free.
3. Melt some coconut oil on a crepe pan on medium heat.
4. Ladle some of the batter onto the pan in a small circle. Then allow the first side of the pancake to cook through. It should be firm with a dark/golden hue coming through the green hue.
5. Flip the pancake over and cook the over side.
6. Repeat the last 2 steps using the rest of the batter.
7. Once done, decorate with fruit and drizzle with ginger syrup.

Nutrition

• Calories: 290
• Fat: 14g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 12g