Gluten free banana and spinach pancakes with honey

    15 min

    I adapted this recipe from one I used previously that included protein powder. At the time I had no protein powder but wanted to make some healthy gluten free breakfast pancakes. Initially unsure of the addition of spinach I gave them a go and I was pleasantly surprised. I think they are delicious especially when drizzled with a small amount of honey to sweeten. I also think some Greek yogurt, banana and strawberries would go well too. This is a very easily adaptable recipe. If you want a higher protein content, add a scoop of protein powder.


    1 person made this

    Makes: 6 pancakes

    • 250ml unsweetened almond milk
    • 80g white rice flour (or any gluten free flour)
    • 1 large banana
    • 2 teaspoon vanilla extract
    • 2 teaspoon baking powder (gluten free)
    • 2 handfuls of spinach
    • coconut oil spray for cooking

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Place all the ingredients in a blender and pulse till well incorporated.
    2. Grease a pan with coconut oil spray over medium-low heat. Pour about 4-5 tablespoons of batter into the greased pan.
    3. Let pancake cook for 3 to 4 minutes; flip and let cook another 2-3 minutes. Repeat with the rest of the batter.
    4. Top with honey or any other topping you fancy e.g. bananas, strawberries, peanut butter etc.

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