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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!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 - 4 servings
Calories 473kcal
Author Charla


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


  • 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.


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