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!
Servings: 12 medium pancakes
- 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.
- No high-speed blender? Blend in stages to prevent over-taxing your blender and so that you have a smooth batter. Blend the oats alone first until they have a flour-like texture. Then add the wet ingredients and spinach. Blend again. Then the dry. Blend until everything is smooth and then cook as normal.
- Make them ahead of time. If you are not a morning person or simply don't have the time to be flipping pancakes while trying to get your family out the door on a busy Monday morning, these pancakes make for a great freezer stash. Make them ahead of time, let them cool before freezing and then warm them up in the microwave, toaster oven or on the stove top when you are ready to chow down on them.
- Make them egg free! Replace the eggs in this recipe with 3 “flax eggs”.
- Make them Paleo. Replace the oats in this recipe with 1 1/2 cups almond meal. Since almond meal is moister than oats, I also suggest removing an egg from the recipe to prevent them from being too wet. I would not suggest, however, making these both Paleo and egg-free.
- Make them as muffins. Pour the batter into a lined muffin pan and bake them at 350℉ for about 20 minutes.
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