Apple Spinach Pancakes

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!!

Made From Scratch
 1 ½ cups almond flour
 1 cup spinach
 1 apple, washed and cored
 ½ cup milk (we use almond)
 4 eggs
 6 tbsp pure maple syrup
 2 tbsp almond butter
 2 tbsp avocado oil (for cooking)
 2 tsp vanilla extract
 2 tsp baking powder
Short On Time: Healthy Boxed Mix Version
 1 box Almond Flour Pancake MixUse 3/4 cup of the mix to make 6-8 pancakes
 ½ cup spinach
 1 apple, washed and cored
 2 tbsp almond butter
 1 egg
 1 ½ tbsp milk
 1 tbsp coconut oil
 2 tbsp avocado oil (for cooking)
1

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).

2

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.

3

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

Made From Scratch
 1 ½ cups almond flour
 1 cup spinach
 1 apple, washed and cored
 ½ cup milk (we use almond)
 4 eggs
 6 tbsp pure maple syrup
 2 tbsp almond butter
 2 tbsp avocado oil (for cooking)
 2 tsp vanilla extract
 2 tsp baking powder
Short On Time: Healthy Boxed Mix Version
 1 box Almond Flour Pancake MixUse 3/4 cup of the mix to make 6-8 pancakes
 ½ cup spinach
 1 apple, washed and cored
 2 tbsp almond butter
 1 egg
 1 ½ tbsp milk
 1 tbsp coconut oil
 2 tbsp avocado oil (for cooking)

Directions

1

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).

2

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.

3

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!

Apple Spinach Pancakes

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