I remember the first time I tried gluten-free spinach pancakes. I was a bit skeptical, wondering how they’d compare to the traditional ones I grew up with. But one bite and I was hooked. The vibrant green color and the earthy taste of spinach made them feel like a little morning adventure.
There’s something comforting about pancakes, isn’t there? They remind me of lazy weekend mornings when time seems to slow down. Making them gluten-free means more folks can join in on the fun, without missing out on flavor.
These pancakes are perfect for sneaking in some greens without anyone noticing. Whether you’re cooking for picky eaters or just want a healthy twist on a classic, these spinach pancakes are a winner. Plus, they’re super easy to whip up, even on a busy morning.
Ingredients
I gathered everything I needed to make these yummy pancakes.
- 1 cup fresh spinach, washed and chopped
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk (or dairy-free alternative)
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon vanilla extract
Tools And Equipment
I keep my kitchen simple. You don’t need much for these pancakes.
A blender is key. It gets the spinach mixed in smoothly.
I like using a non-stick skillet. It makes flipping easier.
A basic mixing bowl works for the dry ingredients.
Use a spatula for flipping. Trust me, it’s the best way.
A measuring cup keeps everything precise.
These tools make the cooking easy and fun.
Prep
I start by washing the spinach really well. It’s important to get rid of any grit.
Then I throw the spinach into my blender. It helps mix things quickly.
Next, I measure my flour and other dry ingredients. I use a small bowl for this.
In another bowl, I whisk the egg and milk. It makes the batter smooth.
I pour the wet stuff into the dry mix. Then I add the spinach blend.
A few stirs with a spatula and it’s ready! The batter goes to the skillet next.
Directions
Let’s make these delicious gluten-free spinach pancakes. They’re quick and simple!
Prepare The Spinach
I wash the spinach well to get rid of any dirt. Then, I pop it in the blender and blend until smooth.
Make The Batter
In one bowl, I measure and mix my gluten-free flour, baking powder, baking soda, and salt. In another, I whisk the egg and milk to a smooth mix. I combine both mixes and add in the spinach blend.
Cook The Pancakes
I heat my non-stick skillet on medium. I pour a scoop of batter into the pan. Cook each side until golden, about 2 minutes per side.
Serving Suggestions
I love serving these spinach pancakes warm, right off the skillet.
Pair them with a dollop of cream cheese or a drizzle of maple syrup.
Add fresh berries on the side for a burst of color.
For a savory twist, top them with a poached egg.
It’s perfect for a leisurely brunch.
Or maybe try some chopped avocado for a creamy touch.
Make-Ahead And Storage Tips
When I’m planning ahead, I make a big batch of these pancakes.
Once cooked, I let them cool completely on a wire rack.
After they’re cool, I stack them with wax paper between each one.
This trick keeps them from sticking. I pop the stack into a zip-top bag.
In the fridge, they’ll last up to three days.
If I’m freezing them, they go in for up to a month.
Reheating is a breeze.
I just use a skillet on low heat or the microwave for about 30 seconds.
They come out soft and delicious every time.
Perfect for quick weekday breakfasts, don’t you think?
Conclusion
Trying out gluten-free spinach pancakes has truly been a delightful journey for me. They’ve become a staple in my kitchen, not just for their taste but also for their simplicity and versatility. Whether I’m in the mood for something sweet or savory, these pancakes fit the bill perfectly. Plus, knowing that they’re packed with greens makes me feel good about enjoying them any time of day.
I hope you give these pancakes a try and find them as enjoyable as I do. They’re a great way to start the day on a healthy note or to impress guests at brunch. Don’t hesitate to experiment with toppings and make them your own. Happy cooking!
