Gluten-Free Spinach Pancakes Recipe

Name: Gluten-Free Spinach Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups baby spinach; 1 cup non-fat Greek yogurt; 3/4 cup unsweetened almond milk; 3/4 cup finely ground corn meal; 3/4 cup chickpea flour; 1 large egg; 1 tablespoon olive oil; 1 tablespoon honey (add more if you want sweeter pancakes); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt

Servings: persons

2 1/2 cups baby spinach
1 cup non-fat Greek yogurt
3/4 cup unsweetened almond milk
3/4 cup finely ground corn meal
3/4 cup chickpea flour
1 large egg
1 tablespoon olive oil
1 tablespoon honey (add more if you want sweeter pancakes)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1
In a food processor or a blender, mix together the spinach, yogurt, and almond milk until smooth.
2
Pour the batter into a large mixing bowl, and stir in the rest of the ingredients except the cooking spray.
3
Coat one or two pans with cooking spray and place the pan over medium-low heat. I used two pans so that I could cook more pancakes at once.
4
Pour about 2-3 tablespoons of batter onto the pan for each pancake. A 1/8 cup measuring spoon works very well for this.
5
Cook a side for about 2-3 minutes. Once the edges of the pancakes are no longer runny, and you can slide a spatula easily underneath, they're ready to be flipped. Cook for another 2 minutes.
6
Enjoy them on their own or serve with some honey or maple syrup.
7
Refrigerate any leftovers in an airtight container.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups baby spinach, 1 cup non-fat Greek yogurt, 3/4 cup unsweetened almond milk, 3/4 cup finely ground corn meal, and more.

Yes, Gluten-Free Spinach Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Spinach Pancakes

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