Gluten-Free Green Pancakes
This weeks recipe comes one of our very popular cycle instructors: Jenny Albin. Some very yummy, healthy and gluten free pancakes. Might be something to try this weekend.
Gluten-free spinach pancakes are a delicious and nutritious twist on a classic comfort food. Packed with leafy greens and made without wheat flour, these pancakes are perfect for anyone following a gluten-free diet or simply looking to add more vegetables to their meals. The vibrant green color comes from fresh spinach, which is rich in iron, fiber, and antioxidants—making these pancakes as nourishing as they are eye-catching.
Whether you’re serving them for breakfast, brunch, or a light lunch, these pancakes are incredibly versatile. Pair them with a dollop of Greek yogurt, a drizzle of tahini, or even a poached egg for a savory option. For a sweeter take, try topping them with a bit of maple syrup and berries. Best of all, they’re quick to prepare and kid-friendly, making them a great way to sneak more greens into your family’s diet.
These gluten-free spinach pancakes are not only easy to make but also freezer-friendly, so you can batch-cook and enjoy them throughout the week. With their balance of flavor, texture, and nutrition, they’re sure to become a staple in your healthy recipe rotation.
The Albin family loved breakfast! I wake up ready to eat something, and drink my coffee of course! The boys enjoy these plain or with maple syrup and I add peanut butter to mine. You can freeze them or put them in the fridge for a few days too.
Ingredients:
1 cup GF oats
1 extra ripe banana
1 packed cup of spinach
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
2 tbsp olive oil
1 tbsp maple syrup
1/2 cup of milk (any kind works)
1 egg
Instructions:
- Put the oats in the blender and create a powder
- Add the other ingredients and blend well
- Let sit for a few minutes
- Lightly butter or oil a pan and cook as you would any other pancakes.