Imagine starting your morning with a plate of vibrant, emerald-green pancakes that are not just visually stunning but packed with hidden nutrition and pure deliciousness! These Vegan Dye-Free Green Pancakes are about to transform your breakfast routine from boring to extraordinary. Forget bland, traditional pancakes - we're bringing you a recipe that's gluten-free, refined sugar-free, and secretly loaded with spinach goodness that even picky eaters won't resist!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 cup gluten-free flour
- 1 cup spinach (blended)
- 1 banana
- 1 cup almond milk
- 1 tablespoon baking powder
- Pinch of salt
Instructions
- Prepare your ingredients by thoroughly washing the spinach and peeling the banana.
- In a high-speed blender, combine the spinach, ripe banana, and almond milk. Blend until smooth and completely integrated, creating a vibrant green liquid base.
- In a separate large mixing bowl, sift together the gluten-free flour, baking powder, and salt to ensure no lumps remain.
- Pour the blended green spinach mixture into the dry ingredients and gently whisk until a consistent pancake batter forms. Be careful not to overmix, as this can make the pancakes tough.
- Let the batter rest for 5 minutes to allow the gluten-free flour to hydrate and the mixture to slightly thicken.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of coconut oil or plant-based cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface, allowing each pancake to cook until bubbles form on the surface and edges look slightly dry.
- Carefully flip the pancake and cook the opposite side for an additional 2-3 minutes until golden green and cooked through.
- Repeat the cooking process with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm, optionally garnished with fresh fruits, pure maple syrup, or additional sliced banana.
Tips
- Blend your spinach and banana thoroughly to ensure a smooth, consistent green color and prevent leafy chunks in your batter.
- Let the batter rest for exactly 5 minutes to allow gluten-free flour to absorb moisture, creating a more tender pancake.
- Use medium-low heat to prevent burning and ensure even cooking of these delicate green pancakes.
- Don't overmix the batter - gentle whisking maintains a light, fluffy texture.
- If the batter seems too thick, add a little more almond milk to achieve the perfect pourable consistency.
- Use a non-stick skillet or well-seasoned griddle for the easiest flipping and cleanest release.
- Garnish with fresh fruits or a drizzle of pure maple syrup to complement the subtle spinach flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 5g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
