These pancakes are perfect for picky eaters who need some extra fruits + veggies in their diet. With an entire apple and a cup of spinach, these gluten-free almond flour pancakes are great for a hearty breakfast or sweet treat. I even have my husband hooked on these, and he's the pickiest of all my kids!!
If baking from scratch:
Take a small bowl and combine your almond flour and baking powder together. In a high speed blender, mix together all your wet ingredients except for the cooking oil and spinach. Once combined, add in the spinach. If you want the pancakes completely green, then process until no pieces remain. I found the best flavor is when the spinach is pulsed into specks so that the pancake remains yellow with green spots (both versions are shown in the photo above). You can also use a food processor instead of a high speed blender.
If using the boxed mix:
In a high speed blender, mix together all your wet ingredients except for the cooking oil and spinach. Once combined, add in the spinach. If you want the pancakes completely green, then process until no pieces remain. I found the best flavor is when the spinach is pulsed into specks so that the pancake remains yellow with green spots.
Combine the dry and wet ingredients and mix with a spoon until just combined. Heat your skillet on medium-low flame. Add you avocado oil and add batter by the spoonfuls. Wait a few minutes until one side is golden and flip. Once both sides are golden, line a plate with paper towels and rest the pancakes on it so the paper towel absorbs any excess oil. Repeat process (and add more cooking oil if needed) until all pancake batter is used. Enjoy!
Ingredients
Directions
If baking from scratch:
Take a small bowl and combine your almond flour and baking powder together. In a high speed blender, mix together all your wet ingredients except for the cooking oil and spinach. Once combined, add in the spinach. If you want the pancakes completely green, then process until no pieces remain. I found the best flavor is when the spinach is pulsed into specks so that the pancake remains yellow with green spots (both versions are shown in the photo above). You can also use a food processor instead of a high speed blender.
If using the boxed mix:
In a high speed blender, mix together all your wet ingredients except for the cooking oil and spinach. Once combined, add in the spinach. If you want the pancakes completely green, then process until no pieces remain. I found the best flavor is when the spinach is pulsed into specks so that the pancake remains yellow with green spots.
Combine the dry and wet ingredients and mix with a spoon until just combined. Heat your skillet on medium-low flame. Add you avocado oil and add batter by the spoonfuls. Wait a few minutes until one side is golden and flip. Once both sides are golden, line a plate with paper towels and rest the pancakes on it so the paper towel absorbs any excess oil. Repeat process (and add more cooking oil if needed) until all pancake batter is used. Enjoy!