Description
These gluten-free spinach pancakes are made with cornmeal and chickpea flour. They’re a fantastic way to sneak more vegetables into your meal!
Ingredients
- 2-½ cups Baby Spinach
- 1 cup Non-Fat Greek Yogurt
- ¾ cups Unsweetened Almond Milk
- ¾ cups Finely Ground Cornmeal
- ¾ cups Chickpea Flour
- 1 whole Large Egg
- 1 Tablespoon Olive Oil
- 1 Tablespoon Honey (add More If You Want Sweeter Pancakes)
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- Cooking Spray, For Your Griddle
Preparation
1. In a food processor or a blender, mix together the spinach, yogurt, and almond milk until smooth.
2. Pour the batter into a large mixing bowl, and stir in the rest of the ingredients except the cooking spray.
3. Coat one or two pans with cooking spray and place the pan(s) over medium-low heat. I used two pans so that I could cook more pancakes at once.
4. Pour about 2-3 tablespoons of batter onto the pan for each pancake, leaving space between each. A 1/8 cup measuring spoon works very well for this.
5. Cook a side for about 2-3 minutes. Once the edges of the pancakes are no longer runny, and you can slide a spatula easily underneath, they’re ready to be flipped. Cook for another 2 minutes.
6. Enjoy them on their own or serve with some honey or maple syrup.
7. Refrigerate any leftovers in an airtight container.
Notes:
1. Loosely adapted from The Roasted Root and Chocolate & Carrots.
2. If you’re not concerned with making gluten-free pancakes, just replace the cornmeal and chickpea flour with all-purpose or whole wheat flour (or a blend of both).
3. I reapplied cooking spray after each batch of pancakes I made. That way, the pancakes won’t stick to the bottom of the pan.
