Gluten-Free Pancakes – With A Secret Ingredient

These gluten-free pancakes are not only deliciously perfect but they’re secretly healthy too! Pancakes are a staple in the family-world but there’s nothing that says they can’t be nourishing and indulgent (just like these paleo chocolate pancakes)!

We’re pancake fanatics in this house. Seriously, I have two little girls who are OBSESSED with pancakes (and this mama loves them too!). Thus, means I am constantly looking for ways to make them as healthy as possible and sneak in nourishment.

We love our staples (buckwheat pancakes and PB and banana). However, I believe that mornings are an amazing time to nourish so I’m always looking for more. And this pancake recipe is definitely that.

In particular, they have a secret ingredient to get your kids to eat more veggies… can you guess what it is?

Don’t want to read? JUMP to the recipe!

The Secret Ingredient In The Gluten-Free Pancakes

While my girls do eat really well (they’re pretty awesome veggie eaters!) I am totally not above sneaking veggies into their diets. Likewise, I think we can agree that we could all use some more greens because they’re so nutrient-dense.

This is why these dairy-free, gluten-free pancakes have… spinach in them! These pancakes are actually green smoothie based! #win

Considering this, you get double the health benefits. All the ones from a solid base of healthy fats and all the perks of adding more greens to your diet 😀

Now, I adore green smoothies. Seriously, we drink some sort of smoothie each and every day (learn to make your own wicked smoothies). However, there is such a concept of too much of a good thing.

Oxalate Concerns From Raw Spinach

There’s been a lot of talk about oxalates and the potential for kidney issues if eaten in excess. Oxalates are compounds found in many foods. Basically what is said is that too many high-oxalate foods can cause problems.

Being that spinach is very high in oxalates, having a green smoothie (or green smoothie pancakes) every day became a health risk. However, here’s my two cents: First off, Davy & Tracy break this down much better than I do and will give you a full background on oxalates.

Unless you have existing kidney issues, avoiding all oxalates shouldn’t be a priority. Moreover, know that cooking your spinach decreases its oxalate potency (just in case you’re still freaking out).  Thus, these gluten-free pancakes can still be a weekly staple.

Freezing The Gluten-Free Pancakes

If ever there was a mom hack it would be having make-ahead breakfasts on hand (here’s our favorite make-ahead breakfast options). It makes busy mornings far easier!

However, I haven’t tested freezing this particular gluten-free pancakes recipe. Considering the base being what it is (almond flour and oats tends to be thicker) I have a sneaky feeling that they will dry out too much on the re-heating aspect. In that case, my buckwheat pancakes freeze wonderfully but they have a very different base.

If you do try to freeze them, make sure you separate them with parchment paper to keep them from freezing together. Similarly, let me know how the reheat!

The Texture Of The Pancakes

This gluten-free pancakes recipe has a base of almond flour and gluten-free oats. As a result, the coconut milk in them helps keep them moist but they’re definitely a “thicker” and heartier pancake (versus light and fluffy you may be used to).

Keeping that in mind, when you’re making the, you’ll need to “form” them more than just pour the batter.

Topping These Healthy Pancakes

Personally, I love topping my pancakes with all the things ha-ha but it depends on your goals and priorities.

However, our favorite toppings are a mish-mash of:

• extra coconut milk or coconut whip cream
• maple syrup
• enjoy life chocolate chips (dairy-free and gluten-free)
• 2-ingredient chocolate syrup (cacao powder + maple syrup)

Pancake Molds

You’ll notice in the photos that the pancakes are pretty circular. Likewise in the video, I use a mold. I am obsessed with these circular egg and pancake molds.

Not only do they make the pancakes look better and more uniform but it helps to portion out the batter so everything cooks evenly too! Thus, they’re definitely one of my favorite kitchen tools. Not necessary but still freaking awesome.

This pancake recipe tends to have a very thick batter. As a result, these pancake molds come in handy to help form the pancakes in the pan and make them even.

Ingredients In The Gluten-Free Pancakes

• Egg
• almond meal
• gluten-free oats
• coconut milk
• 1 handful leafy green of choice (spinach, leaf lettuce etc)
• baking powder
• Cinnamon
• Almond Milk
• maple syrup for topping of course

Grab all the ingredients and my favorite brands from my pantry staples.

Kitchen Tools You May Find Helpful

• Ceramic Pan
• Spatula
• Measuring cups
• Powerful Blender
• Pancake Mold

How To Make These Green Style Pancakes

First, in a large blender, combine all ingredients except the almond meal and maple syrup.

Pour the almond meal and oats into a bowl.

Next, pour the blender mixture over the almond meal and mix to combine.

Then, heat a large pan over medium heat. Spray with non-stick if necessary.

Pour the mixture into the pan and divide up into 5 pancakes.

Cover and cook for seven minutes- pancakes should be starting to turn brown at edges.

Finally, remove cover, flip the pancakes, and cook until cooked through (3-5 more minutes).

Makes 5 pancakes

Don’t forget to pin this secretly gluten-free pancakes!

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Gluten-Free Pancakes - With A Green Twist

A tasty pancake recipe but with a secretley healthy twist! This recipe makes a nourishing breakfast for moms and kiddos.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 5 pancakes

Calories 219 kcal

Author Fit as a Mama Bear

Ingredients

• 1 egg
• 1 cup almond meal
• ½ cup oats gluten-free
• 1/2 cup coconut milk
• 3/4 cup spinach just grab a handful!
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• 1/3 cup almond milk
• maple syrup for topping of course

Instructions

1. In a large blender, combine the egg, oats, coconut milk, and spinach.

2. In a large bowl, mix the almond meal, cinnamon, and baking powder.

3. Pour the blender mixture over the almond meal and mix to combine. Add in the almond milk.

4. Heat a large pan over medium heat. Spray with non-stick if necessary.
5. Pour the mixture into the pan and divide up into 5 pancakes.
6. Cover and cook for seven minutes- pancakes should be starting turn brown at edges.
7. Remove cover, flip the pancakes and cook until cooked through (3-5 more minutes).

Recipe Notes

Grab all the ingredients and my favorite brands from my pantry staples.

Nutrition facts are calculated per pancake.

Nutrition Facts

Gluten-Free Pancakes - With A Green Twist

Amount Per Serving

Calories 219 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Cholesterol 33mg11%

Sodium 42mg2%

Potassium 157mg4%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 1g1%

Protein 8g16%

Vitamin A 469IU9%

Vitamin C 1mg1%

Calcium 102mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Pancakes should be a staple in everybody’s household- they’re too good not to be! For this reason, these gluten-free pancakes make the perfect go-to. Healthy, tasty, and filled with nutrient-dense ingredients. Not to mention a secret healthy ingredient makes them just about perfect!