If you are looking for some breakfast inspiration for the weekend, then I think you might like what I have to share with you today :).
Last weekend I was experimenting with this recipe as I wanted to prepare pancakes but I wanted to avoid gluten, and I wanted to pack in some veggies as well. The thought of having vegetables in your pancakes might sound weird at first, but it is easily done and it can give a nutritional boost to your pancakes without impacting the flavor much. It also presents a great opportunity to play with color and texture. We all could use some more vegetables in our life, and with a toddler in the house, I try to incorporate them in as many meals as I can (yes, this also includes breakfast sometimes ;)).
What I like about this pancake recipe is:
- You got some leafy greens in your system already in the morning and you won’t even taste them.
- You get some good fiber from the coconut flour, as well as minerals such as iron, manganese, copper and several others.
- It is gluten-free (I like this as I’m currently eliminating gluten from my diet for a month)
- It is sugar-free
- They are not fried, but oven-baked, which is a big plus, as it automatically reduces the quantity of fat you consume.
The pancakes in themselves are not sweet, even though the coconut flour provides some sweetness. You can enjoy them with some savory toppings (cashew cream, steamed veggies, or hummus) or sweeten them with some maple syrup after. I have opted for the sweet version and added some almond butter and hearty hemp seeds, together with fresh berries and loved the combination!
Another big plus is that it will only take you 5 minutes to prepare the batter, and you won’t be spending any time on the stove flipping pancakes, but can already enjoy your tea or coffee while the pancakes are baking in the oven.
I have not tried this recipe without eggs, but I am sure they can be successfully substituted.
Have I managed to convince you to try them already? Then let’s get to the recipe:
Coconut Spinach Paleo Pancakes
- 30g spinach
- 225ml oat milk
- 35g coconut flour
- 3 organic, pasture raised eggs
- ½ tsp vanilla
- ¼ tsp baking soda
- Preheat the oven to 180 degrees. Line a baking sheet with parchment paper.
- Put the oat milk and spinach in a high-speed blender and blend well until you get a smooth consistency. The milk should have a nice green color now.
- Beat the three eggs in a bowl until they get fluffy. Add the blended milk and spinach to the eggs. 4. Next add the coconut flour and mix well until you reach a smooth consistency. Add the vanilla and soda.
- Use a ladle to and slowly pour a little bit of the batter over the parchment paper. You want it to form a small circle, so don’t pour too much of the batter. Continue in the same way, paying attention that there is enough space between each batter circle on the parchment paper. You should have enough batter for about 10 medium-sized pancakes.
- Carefully transfer the baking sheet to the oven and bake the pancakes for 12-13 minutes, until they rise a little and become a little brown around the edges.
Enjoy with your preferred toppings.