How To Make Delicious Gluten-Free Green Pancakes

Today, we’re whipping up some gluten-free green pancakes that are as delicious as they are nutritious!

These green pancakes are a colourful and delicious way to start the day. Your little ones will be excited to dig in. Packed with nutrient-rich spinach, these pancakes will give your kids the boost they need to conquer the day.

And let’s not forget the banana sweetness and fruity toppings, which will tickle their taste buds.

So let’s get ready to flip, stack, and serve some green pancakes that will make breakfast fun!

Ingredient Substitutes for Gluten-Free Green Pancakes

Here are some ideas for swapping up ingredients.

• Almond milk can be substituted with cow’s milk, soy milk, oat milk, or coconut milk.

• Spinach can be swapped with kale or collard greens.

• Coconut sugar can be substituted with brown sugar, honey, or maple syrup.

• Coconut oil can be replaced with melted butter or any other vegetable oil.

• Bananas can be substituted with applesauce, pumpkin puree, or sweet potato puree for a similar binding effect.

• Coconut yogurt can be replaced with any type of yogurt or whipped cream.

Keep in mind that substitutions may affect the final taste and texture of the pancakes. It’s best to experiment and find the ones that work best for your personal preferences.

Gluten-Free Flour Substitutions for Self-Rising Flour

• Rice flour. Use in a 1:1 ratio for all-purpose flour in most recipes.

• Oat flour is made from ground oats and is another popular gluten-free flour substitute. Use in a 1:1 ratio for all-purpose flour in most recipes.

• Chickpea flour is made from ground chickpeas and is a protein-packed flour that adds a nutty flavour to dishes. It works best in savoury recipes. Use in place of all-purpose flour in a 1:1 ratio for the batter.

• Almond flour is made from ground almonds. It’s a flour higher in protein compared to all-purpose flour. This works well in baked goods. Use in a 1:2 ratio for all-purpose flour.

• Coconut flour is made from ground coconut meat, it’s fibre-rich flour. Although, due to its high absorbency, you will need to use it in a 1:4 ratio for all-purpose flour.

• Buckwheat flour can be used a little less too. Use 3/4 cup of buckwheat flour for every 1 cup of all-purpose flour. Be aware that it may alter the flavour and texture of the pancakes.

I’m a HUGE fan of Anita’s Organic Grain and Flour Mill. See her list of gluten-free products and details on her website HERE. You can buy her flour on Amazon.

All-Purpose Flour Substitutions for Self-Rising Flour

If you do not require a gluten-free pancake, make a substitute by mixing all-purpose flour with baking powder and salt. For this recipe, mix 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt.

Gluten-Free Green Pancakes

This gluten-free green pancake recipe combines almond milk, spinach, and banana with self-rising flour and coconut sugar for a nutritious breakfast option. Serve with coconut yogurt and seasonal fruit for a delicious breakfast.

If you want to substitute the self-rising flour in this recipe, you have a few options. Rice flour and oat flour, both made from ground grains, can be used in a 1:1 ratio for all-purpose flour. Chickpea flour, made from ground chickpeas, adds a nutty flavor that works well in savory dishes and can be used in a 1:1 ratio. Almond flour and coconut flour can be used in pancakes, but require a different ratio due to their unique properties.

If you do not require a gluten-free pancake, you can make a substitute by mixing all-purpose flour with baking powder and salt. For this recipe, mix together 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt to substitute for the 2 cups of self-rising flour.

Keep in mind that using different flours may result in slightly different texture and taste compared to using self-rising flour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine Greece

Servings 16 pancakes

Calories 398 kcal

Equipment

• 1 Blender
• 1 Large bowl
• 1 Non-stick frying pan

Ingredients

  

• 1 ¾ cups 435ml almond milk
• 1 egg
• 1 ripe banana coarsely chopped
• 3 oz. 85g spinach
• 2 cups 300g self-rising gluten-free flour
• ¼ cup 55g coconut sugar
• ¼ tsp. baking soda
• 2 tbsp. coconut oil melted
• ½ cup 140g coconut yogurt, to serve
• 1 cup seasonal fruit to serve

Instructions

 

• Place the milk, egg, banana and spinach into a blender and blitz until smooth.
  1 ¾ cups 435ml almond milk, 1 ripe banana, 3 oz. 85g spinach, 1 egg
• Combine the flour, sugar and baking soda in a large bowl. Make a well in the center and add the smoothie mixture. Whisk until well combined and a smooth batter has formed. Cover and set aside for 30 minutes to rest.
  2 cups 300g self-rising gluten-free flour, ¼ cup 55g coconut sugar, ¼ tsp. baking soda
• Heat a large non-stick frying pan over medium-low heat and brush it with a little coconut oil. Pour ¼ cup (60ml) of the batter into the pan, and cook for 1-2 minutes or until bubbles appear on the surface. Then flip the pancake and cook for a further 1 minute on the other side, or until lightly coloured.
  2 tbsp. coconut oil
• Repeat this process with the remaining batter to make 16 pancakes.
• Divide the pancakes among the serving plates (4 per serving).
• Top with yogurt and fruit to serve.
  ½ cup 140g coconut yogurt, to serve, 1 cup seasonal fruit

Video

Notes

Estimated Nutrition/Serving

• 398 cal
• 4g fats
• 86g carbs
• 7g protein
• 14g fibre

Keyword almond milk, breakfast, coconut oil, coconut sugar, family meals, gluten-free, healthy recipe, pancakes, self-rising flour, spinach, vegetarian-friendly