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Rachel's Favorite Green Pancakes

Ingredients

  • 2 heaping cups of fresh baby spinach
  • 2/3 cup canned unsweetened coconut milk or milk of your choice
  • 1/2 cup oat flour
  • 1/2 cup almond flour
  • 2 Tbsps gluten-free flour or arrowroot powder
  • 2 Tbsps raw honey or pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 2 large eggs room temp
  • unrefined coconut oil to cook the pancakes

Topping ideas:

  • 2 cups fresh blueberries
  • 1 banana sliced
  • raw honey or pure maple syrup to drizzle

Instructions

  • In a blender or food processor add the spinach, coconut milk, all flours, honey, vanilla, baking soda, and sea salt. Pulse until your batter is smooth and vibrant green. Stop and scrape the sides of your blender a few times to incorporate everything well.
  • Add in the eggs and pulse for 5-10 seconds more, just until incorporated. If time allows, let your batter sit over the counter for 10 minutes. This helps achieve a fluffy texture and better rising.
  • Heat a large skillet over medium-low heat and drizzle with a bit of coconut oil.
  • Spoon your batter into the skillet, keeping them at about 3 inches in diameter.
  • Cook the pancakes for 2-3 minutes per side. When bubbles begin to form, it's time to flip.
  • Serve with fresh blueberries, banana slices, and extra honey.
  • Enjoy while hot.
  • 💚Rachel

Nutrition

Serving: 4g