Gluten-Free Spinach Pancakes

Brighten up your breakfast or brunch table with these vibrant and nutritious Gluten-Free Spinach Pancakes! Packed with fresh spinach, these savory pancakes are a delicious way to sneak some leafy greens into your diet. Made with gluten-free all-purpose flour and almond milk, this recipe is perfect for those with gluten sensitivities or anyone seeking a wholesome, plant-forward dish. The blend of garlic powder, a pinch of black pepper, and a dash of olive oil enhances the pancakes with a subtle savory kick, while the naturally green hue makes them irresistibly fun to serve. Ready in just 25 minutes, these fluffy yet hearty pancakes are ideal for pairing with creamy yogurt, sliced avocado, or a crisp side salad for a well-rounded meal that’s as healthy as it is satisfying. Perfect for gluten-free, vegetarian, and family-friendly dining—try this surefire crowd-pleaser today!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Fresh spinach
• 1 cup Gluten-free all-purpose flour
• 0.75 cup Almond milk (unsweetened, or any non-dairy milk of choice)
• 2 large Eggs
• 1.5 teaspoons Baking powder (gluten-free)
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil (for cooking)

Directions

Step 1

Rinse the fresh spinach in cold water and drain. Lightly chop the spinach if leaves are large.

Step 2

In a blender, combine the spinach, almond milk, eggs, and olive oil. Blend until the mixture is smooth and bright green.

Step 3

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, ground black pepper, and garlic powder.

Step 4

Slowly pour the spinach mixture from the blender into the bowl of dry ingredients. Whisk until the batter is smooth and no lumps remain. The consistency should be pourable but not overly thin.

Step 5

Heat a non-stick skillet or frying pan over medium heat and drizzle with a small amount of olive oil.

Step 6

Spoon about 1/4 cup of batter onto the heated skillet for each pancake. Spread the batter slightly with the back of the spoon if needed to form a round shape.

Step 7

Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to lift slightly. Flip the pancake and cook for another 2-3 minutes until both sides are golden brown.

Step 8

Repeat with the remaining batter, adding a little oil to the skillet as needed to prevent sticking.

Step 9

Serve the spinach pancakes warm. They pair wonderfully with yogurt, avocado, or a side salad for a complete meal!

Nutrition Facts

Serving size	500.6 grams (500.6g)

Amount per serving	% Daily Value*
Calories	873

Total Fat 39.90g	51%
Saturated Fat 7.20g	36%
Polyunsaturated Fat NaNg
Cholesterol 372mg	124%
Sodium 2232mg	97%
Total Carbohydrate 113.80g	41%
Dietary Fiber 4.80g	17%
Total Sugars 0.80g
Protein 18.20g	36%

Vitamin D 157IU	785%
Calcium 470mg	36%
Iron 5mg	27%
Potassium 291mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 8.2%

Carbs: 51.3%