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.
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 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!
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)
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.
- almond meal
- gluten-free oats
- coconut milk
- 1 handful leafy green of choice (spinach, leaf lettuce etc)
- baking powder
- 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
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!
Gluten-Free Pancakes - With A Green Twist
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!