Spinach pancakes that are gluten free, high in protein and barely taste like spinach at all! Get more veggies into your breakfast with these green pancakes.
Start heating pan to low/medium heat.
Add all ingredients to blender and blend until smooth. Let sit for 5-10 minutes to allow oat flour to absorb the liquid ingredients.
Spray pan lightly with cooking spray then scoop batter in 1/4 cup increments with space between for pancakes to spread.
Wait until pancakes start bubbling and then flip (about 3 minutes). Cook for another 1-2 minutes on other side before removing and placing on a serving plate.*
Remove finished pancakes from pan and set aside until all pancakes are done (keep warm in oven if desired) and then serve with syrup, fruit, or your favorite pancake toppings. Recipe makes 12-14 pancakes.
- If pancakes are cooking too quickly, turn burner down. If cooking too slowly, turn up gradually.
- Keep leftover pancakes in a sealed container in the refrigerator for up to 3 days or up to 3 months in the freezer.
Calories: 241kcal | Carbohydrates: 22g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 132mg | Sodium: 254mg | Potassium: 506mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1697IU | Vitamin C: 4mg | Calcium: 221mg | Iron: 3mg