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.
Servings 5 pancakes
- 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