If you are a pancake fanatic like me, but want a healthier version that is completely gluten free, dairy free, and refined sugar free, these are for you! I based these off of a Spinach For Breakfast recipe and these pancakes are perfect for anyone who wants to sneak in a bit more greens (without having to taste them) and craves a heartier breakfast. They are a great option for breakfast any day of the week and can be stored in the refrigerator for up to three days or in the freezer to be eaten later. You will need a high speed blender or food processor to get these to be the right texture.
Since these pancakes are packed with protein, vitamins, and fiber they will keep you full until your next meal and are made with only 8 ingredients! They are a bit more dense than fluffy, but the texture is great and I promise they will be a crowd favorite of any one who eats them. The best part is that they can be topped with so many different combos. Some of my favorites are:
- Plain with Maple Syrup
- Maple Syrup + Almond Butter + Berries
- Maple Syrup + Granola Butter + Lil Bucks Buckwheat Cereal (code GIRLSWHOEAT gets you 20% off an order on their website)
- Dairy Free Yogurt (Lavva or Cocojune) + Nuts + Berries
Substitution ideas:
- Dairy free milk: when I make these, I use pretty much any nut milk from either Elmhurst or Three Trees, but you can also use oat milk, regular milk, or flax milk
- Coconut oil: to cook the pancakes, you can use butter, ghee, or avocado oil
- Chocolate: I use Enjoy Life mini chocolate chips (you can get these at Whole Foods or on Thrive Market), but you can easily use any chocolate chips, a chocolate bar cut into smaller pieces, berries, or can keep the pancakes plain
Spinach Oat Pancakes
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
Ingredients
- 2 cups oat flour (if homemade or 2 1/4 if store bought)
- 2 1/2 cups spinach
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 2 ripe bananas
- 2 eggs
- 1/2 cup dairy free milk
- 1 tbsp coconut oil, melted
- 1/4 cup blueberries and/or chocolate chips (optional)
Instructions
- Grind your rolled oats in a food processor until smooth and a fine flour is made.
- Add spinach, cinnamon, vanilla extract, baking powder, bananas, eggs, and milk to the food processor and blend for approximately 1-2 minutes until mixture is smooth.
- Stir in chocolate chips or blueberries with a spatula to the mixture if you want to add mix-ins.
- In a large non-stick pan over medium heat, add coconut oil and about ¼ cup of pancake mixture per pancake (3 pancakes will fit at a time).
- Cook on both sides until browned and cooked through (approximately 3 minutes on each side).
- Add your favorite toppings, maple syrup, butter, nut butters, or fruit and ENJOY!
