Gluten free spinach pancakes
Kids and adults with go crazy for these gluten free spinach pancakes - paleo friendly!
Servings 2 - 4 servings
Calories 473kcal
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.
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 .i.e kale etc... to make these pancakes.
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