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.
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