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+ servings
Healthy gluten-free pancakes stacked on a white plate with strawberries on top and a white mug behind it

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.
Course Breakfast
Cuisine American
Keyword gluten-free pancakes, healthy pancake recipe, spinach
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 5 pancakes
Calories 219kcal


  • 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


  • In a large blender, combine the egg, oats, coconut milk, and spinach.
  • In a large bowl, mix the almond meal, cinnamon, and baking powder.
  • Pour the blender mixture over the almond meal and mix to combine. Add in the almond milk.
  • 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 turn brown at edges.
  • Remove cover, flip the pancakes and cook until cooked through (3-5 more minutes).


Grab all the ingredients and my favorite brands from my pantry staples.
Nutrition facts are calculated per pancake.


Calories: 219kcal | Carbohydrates: 12g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 42mg | Potassium: 157mg | Fiber: 3g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg