Hi, friends! Today I’m back and bringing you Healthy Spinach Pancakes. These pancakes come together quickly and are a tasty addition to your morning!
This is my first recipe in 2 weeks & I’m happy to be back! This blog really helps keep me on track and hopefully helps you as well! I have some awesome recipes coming up, so stay tuned. In the past few weeks, I’ve been trying to add more vegetables to all meals (hence spinach in pancakes). Actually, in this recipe, you don’t even notice the spinach!
It’s been snowing in Reno these past few weeks and I’m loving it (you know this if you follow my instagram stories). After a long snowshoe I came home and made these pancakes (they come together really quickly) and it was the perfect breakfast after a cold morning outside. There is one thing you should know about me, I do NOT like maple syrup on pancakes or waffles. I’ve never met anyone who agrees with me, so maybe I’m mistaken? I topped my spinach pancakes with grass-fed butter, almond butter and some chia seeds. Either way, I hope you enjoy!
Healthy Spinach Pancakes - gluten free & dairy free! Perfect way to start the day, comes together really easily!
- 1/2 cup almond milk
- 1 cup packed spinach
- 1/4 cup applesauce
- 2 eggs
- 3/4 cup oat flour
- 1/2 cup almond flour
- 1/2 cup ground flax seeds
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- oil of choice, for greasing
Blend almond milk, applesauce, and spinach until smooth. Pour mixture into large bowl and whisk in eggs
Add flours (almond & oat), flax seeds, baking soda, cinnamon, vanilla extract and whisk together gently until just combined (carful not to over mix batter)
Place oil in griddle (or large pan) over medium heat. When oil is hot, use the ¼ cup to scoop batter onto the pan, forming pancakes. Cook for ~3 minutes, then flip over and cook for another 2 minutes until cooked through. Repeat with remaining batter until gone. Serve with toppings of choice!