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    BLANK » Recipe Index » Breakfast

    Gluten free spinach pancakes

    Last Updated May 15, 2020. Published March 2, 2019 By Charla 14 Comments

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

    Gluten free spinach pancakes 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.

    Gluten free spinach pancakes with ginger syrup

     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. 

    Gluten free spinach pancakes with ginger bottle behind

    Spinach pancakes for toddlers

    These pancakes are toddlers friendly as well as child friendly.  

    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).

    Kids and adults alike will go crazy for these leafy green gluten free spinach pancakes

    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.

    Gluten free spinach pancakes with fruit on plate

    Other variations 

    • 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

    Roasted almond porridge

    Sweet potato omelette

    Jamaican rice porridge

    Gluten free spinach pancakes with ginger syrup

    Gluten free spinach pancakes

    Kids and adults with go crazy for these gluten free spinach pancakes - paleo friendly!
    5 from 5 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 2 - 4 servings
    Calories: 473kcal
    Author: Charla

    Ingredients

    • 1 cup of spinach tightly packed
    • ⅓ cup of coconut flour
    • 1 tablespoon tapioca starch
    • 3 large semi ripe bananas green/slightly yellow
    • 6 large eggs
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon himalayan pink salt
    • Coconut oil for frying
    • Ginger syrup and fruit for topping and drizzle

    Instructions

    • Place, the coconut flour, tapioca starch, eggs, banana, spinach, vanilla extra and pink salt in the blender.
    • Puree the ingredients into a smooth batter. The batter should be thick and lump free.
    • Melt some coconut oil on a crepe pan on medium heat.
    • 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.
    • Flip the pancake over and cook the over side.
    • Repeat the last 2 steps using the rest of the batter.
    • Once done, decorate with fruit and drizzle with ginger syrup.

    Nutrition

    Calories: 473kcal | Carbohydrates: 57g | Protein: 22g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 491mg | Sodium: 389mg | Potassium: 900mg | Fiber: 12g | Sugar: 24g | Vitamin A: 2233IU | Vitamin C: 20mg | Calcium: 98mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

     

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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Melissa Griffiths

      February 10, 2018 at 10:41 pm

      I've never thought of sneaking greens into pancakes - brilliant!

      Reply
      • Charla

        February 11, 2018 at 3:18 pm

        Sneaking in that goodness

        Reply
    2. Albert Bevia

      February 10, 2018 at 9:31 pm

      These pancakes have such a beautiful appeal to them, love the addition of spinach to this....amazing recipe

      Reply
      • Charla

        February 11, 2018 at 3:17 pm

        Thank you

        Reply
    3. Julia

      February 10, 2018 at 1:58 pm

      5 stars
      Love the bright green color! Wouldn't have thought myself about using spinach to make pancakes but will be trying it so thanks for the inspiration!

      Reply
      • Charla

        February 10, 2018 at 4:58 pm

        Aww thanks Julia. By adding spinach it's another way of incorporating leafy greens into our diet.

        Reply
    4. Liz

      February 10, 2018 at 1:36 pm

      5 stars
      What a cool idea for pancakes!! These look so healthy and delicious!

      Reply
      • Charla

        February 10, 2018 at 4:57 pm

        They are healthy and thanks Liz.

        Reply
    5. Danielle Wolter

      February 10, 2018 at 1:06 pm

      5 stars
      Very interesting! This sounds like a great recipe! I love banana taste, so I'm thinking I will use more ripe bananas. That ginger syrup sound so amazing!

      Reply
      • Charla

        February 10, 2018 at 1:20 pm

        Thanks Danielle. Yes you sure can use ripe bananas, it's all about your preference!

        Reply
    6. Bintu | Recipes From A Pantry

      February 10, 2018 at 12:56 pm

      5 stars
      What a delicious spin on the usual pancake recipe. I'll certainly have to give these a try!

      Reply
      • Charla

        February 10, 2018 at 1:19 pm

        Thanks Bintu and enjoy!

        Reply
    7. Elizabeth

      February 10, 2018 at 12:02 pm

      5 stars
      Spinach pancakes! Who would have thought they could look so delicious! I'll have to try this recipe soon.

      Reply
      • Charla

        February 10, 2018 at 12:04 pm

        Thanks Elizabeth

        Reply

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    Greetings

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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