Gluten-Free Spinach Pancakes

By Lisa @ Healthy Nibbles & Bits
June 20, 2014
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Author Notes: These pancakes are a fantastic way to sneak in more vegetables into your meal! Lightly adapted from The Roasted Root and Chocolate & CarrotsLisa @ Healthy Nibbles & Bits

Serves: 6

  • 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.

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