Healthy Spinach Pancakes (Kid-Approved) – Lexi’s Clean Kitchen

These Spinach Pancakes are kid-friendly and so delicious! They’re made healthier with hidden spinach, and using gluten-free flours (but nobody will know it)! They’re fluffy and cook up perfectly!

A plate full of spinach pancakes that are bright green.Healthy Spinach Pancakes

St Patrick’s Day is around the corner and whether you have Irish roots or not, it’s all about all things green. I love celebrating holidays, big and small, and adding these healthy spinach pancakes into the breakfast rotation this time of year is a fun way to celebrate!

A riff on my Crazy Popular Pancakes, these festive spinach pancakes are the best fluffy paleo and gluten-free pancakes, made green with a hidden veggie! Spinach is blended into my classic pancake batter, and I promise you, or your kids, will not be able to tell.

They’re so delicious! Now let’s nourish your family with a festive breakfast packed with good-for-you ingredients!

A blender with green pancake batter from spinach.Ingredients Needed:

Scroll for the full ingredient list and the recipe in the recipe card below!

  • Gluten-Free Flour Blend: It’s a blend of almond flour and tapioca flour for the perfect combination that gets you the fluffy factor that tastes like the real deal!
  • Eggs
  • Unsweetened Applesauce
  • Fresh Baby Spinach: What makes them green… shhh!
  • Baking Powder
  • Chocolate Chips: my addition of choice, but you can omit these, of course!

I make batches of the mix and then just add the wet ingredients and spinach when ready to cook! Great for postpartum, too.

FAQ’s

Can You Use Almond Meal Instead of Almond Flour?

Yes. Almond flour is made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind.

Can You Swap the Almond Flour with Anything?

We know many people are allergic to almonds. Unfortunately, the almond flour isn’t easily substituted with something else.

If you tolerate oats, we’ve had success swapping oat flour with almond flour in some recipes, so you could give this a try here, though we haven’t tried it ourselves.

Can I Sub The Tapioca For Anything?

Arrowroot flour can work, but tapioca flour is inexpensive and my preference.

Can I Use This Mix For Waffles?

Absolutely! It’s completely interchangeable for both paleo pancakes and paleo waffles.

A stack of spinach pancakes with maple syrup being drizzled over the top.

How to Make Green Pancakes

  • It couldn’t be easier to make these pancakes: add all ingredients to a blender and blend until smooth!
  • Then cook in your favorite skillet, making sure add in chocolate chips to the batter while cooking.
  • Serve pancakes hot with maple syrup, if desired!

Can I Make These Ahead For Busy Mornings?

Because of the spinach in the batter, the pancakes do need to be cooked immediately. However, these pancakes freeze wonderfully!

Let them cool completely at room temperature, then freeze on a parchment-lined baking sheet.

Once frozen, you can place in a bag or storage container for longer storage, about 1-2 months. You can heat up in a toaster or microwave until warmed through.

A forkful of spinach pancakes with chocolate chips.

Storing in the Freezer

They also freeze wonderfully!

  • Let them cool completely at room temperature, then freeze on a parchment-lined baking sheet.
  • Once frozen, you can place in a bag or storage container for longer storage, about 1-2 months.
  • You can heat up in a toaster or microwave until warmed through.

St. Patrick’s Day Festive Recipes:

Watch The Video:

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  • 4 eggs
  • 1/2 cup unsweetened applesauce
  • 1-2 cupS fresh spinach
  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1 teaspoon baking powder
  • pinch salt
  • 1/3 cup dark chocolate chips or add-ins of choice
  • butter or ghee or oil for cooking
  • Add eggs, applesauce and fresh spinach to a blender. Blend until spinach is mostly pureed. Add in the almond flour, tapioca, baking powder and pinch of salt. Blend until the mixture comes together, about 1 minute.

  • Heat butter in a nonstick skillet over medium heat. Once hot add 1/4 cup batter and drop in add-ins if using on to pancake batter.

  • Let cook until golden brown, about 3 minutes, then flip and continue to cook for about 2 minutes until pancake is fully cooked.

  • Continue with remaining batter.

  • Serve pancakes with desired toppings and serve immediately.

Large Batch Pancake Mix:

  1. In a large storage container, mix together 4 cups almond flour, 4 cups tapioca flour, 2 tablespoons baking powder, and a large pinch of salt.
  2. When ready to use, scoop 1 cup of the mixture into a mixing bowl, then add 2 eggs, vanilla, and and 1/4 cup of apple sauce.
  3. Cook and enjoy!

We always have these pancakes in our freezer:

  • Let them cool completely at room temperature, then freeze on a parchment lined baking sheet.
  • Once frozen, you can place in a bag or storage container for longer storage, about 1-2 months.
  • You can heat up in a toaster or microwave until warmed through.

Serving: 1pancakeCalories: 61kcalCarbohydrates: 6.7gProtein: 2.2gFat: 3.3gSaturated Fat: 1.2gCholesterol: 41mgSodium: 20mgFiber: 0.4gSugar: 3.5g



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