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Veggie-Loaded Chocolate Pancakes (gluten free)

These Veggie-Loaded Chocolate Pancakes are going to be your family's new favorite breakfast! Mixed entirely in your blender, they are naturally sweetened & gluten free, and pack a punch of veggies that kids will get excited about eating!
Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free, gluten free, hidden veggies, nut-free option
Servings: 12 medium pancakes
Calories: 139kcal
Author: Taesha



  • 2 cups rolled oats if gluten free is important, make sure the oats are certified gluten free
  • 1-2 handfuls spinach
  • 1/2 tbsp ground cinnamon
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsweetened applesauce or mashed banana
  • 1/4 cup milk of choice
  • 1/4 cup honey* or maple syrup
  • 1/4 cup coconut oil, melted + extra for cooking
  • 1/2 tbsp pure vanilla extract
  • 1/4 cup  cacao powder or cocoa powder
  • 2 eggs


  • Pour oats into your blender. Pulse until very finely ground and the oats resemble flour.
  • Add remaining ingredients to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed.
  • Heat a skillet over medium heat and add a little oil. Once the oil is warm, portion the batter out into pancakes.
  • Cook for about 2-3 minutes per side. Place cooked pancakes onto a plate and continue with the remaining batter.
  • Enjoy warm with toppings of choice. Let cool completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer


*If making pancakes for a child under age 1, use maple syrup instead of honey. 


Calories: 139kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 65mg | Potassium: 189mg | Fiber: 2g | Sugar: 8g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg