Gluten-Free Pancakes

This is my favorite recipe for gluten-free pancakes! You likely already have most of these ingredients, so it makes it super easy and quick to throw these together. I love making a big batch at the beginning of the week, and storing in the freezer for a quick grab-n-go option for breakfast or snack. These pancakes get their natural green color from adding in a handful (or two!) of fresh spinach. Trust me, you cannot even taste it! I tell my kid that they’re a St. Paddy’s Day Pancake, and he doesn’t question it any further, lol. They are kid approved and easy, so give them a try and I hope you enjoy!

Gluten-Free Green Pancakes

Ingredients:
2 cups gluten-free oat flour (I blend my gluten-free rolled oats in my blender until they reach a flour consistency)
1/4 cup gluten-free flour blend
1 tsp baking powder
1/4 tsp salt
1 egg
1 1/4 cup milk
2 tbsp avocado oil
2 tbsp maple syrup
1 tsp vanilla
Handful or so of fresh spinach
Optional – 1 tsp cinnamon

Add ingredients to a blender and blend until mixed well. Pour roughly 1/4 cup* of batter into an oiled pan over medium** heat. Cook until there are no more bubbles forming on top of the pancake, flip, and cook for a few more minutes or until golden brown.

*depending how big/small you want your pancakes
**everyone’s stove top is different…I find I have to start on medium, and then reduce low to finish the whole batch.

Top these pancakes with your favorite berries, Greek yogurt, and a dash of maple syrup. To reheat from the freezer, simply pop them in the toaster and they’re good to go!

Let me know in the comments if you try these delicious gluten-free pancakes! Enjoy!