Name: Veggie-Loaded Chocolate Pancakes (Gluten-Free) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups rolled oats (certified gluten free if necessary); ½ Tablespoon ground cinnamon; 2 teaspoon baking powder; ¼ teaspoon salt; ¼ cup cacao powder or cocoa powder; 2 large eggs; ¾ cup unsweetened applesauce or mashed banana; ¼ cup honey or maple syrup; ¼ cup milk of choice; ¼ cup avocado oil, or melted coconut oil or butter, plus extra for cooking; ½ Tablespoon pure vanilla extract; 1-2 handfuls spinach

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Introduction

These Veggie-Loaded Chocolate Pancakes are a delicious and nutritious twist on a classic breakfast favorite. Packed with spinach and rich cacao, they’re naturally gluten free and perfect for a cozy morning treat that sneaks in some greens.

The image shows a stack of three light brown pancakes on a white scalloped plate placed on a white marbled surface. The top pancake is covered with a layer of smooth white cream running slightly over the edge. Three fresh blueberries and pieces of sliced strawberries are arranged on top of the cream, adding blue and red colors. A woman's hand is holding a perfect slice cut out from the stack, showing the fluffy texture of the inside. In the background, there is a silver fork and additional berries scattered lightly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rolled oats (certified gluten free if needed)
2 large eggs
¾ cup unsweetened applesauce or mashed banana
¼ cup honey or maple syrup
¼ cup milk of choice
¼ cup avocado oil, or melted coconut oil or butter, plus extra for cooking
½ tablespoon pure vanilla extract
1-2 handfuls fresh spinach
½ tablespoon ground cinnamon
2 teaspoons baking powder
¼ teaspoon salt
¼ cup cacao powder or cocoa powder

Instructions

Step 1: Pour the rolled oats into your blender. Pulse until they become very finely ground and resemble flour.
Step 2: For a high-speed blender: Add the eggs, applesauce, honey, milk, oil, vanilla, spinach, cinnamon, baking powder, salt, and cacao powder to the blender. Blend until smooth with no spinach bits, scraping down the sides as needed.
Step 3: For a standard blender: After grinding oats, pour them into a medium bowl. Add the eggs, applesauce, honey, milk, oil, vanilla, spinach, cinnamon, baking powder, salt, and cacao powder to the blender in that order. Blend until smooth with no spinach bits. Pour this mixture into the bowl with oats and stir until well combined.
Step 4: Heat a skillet over medium heat and add a little oil. Once warm, pour batter to form pancakes of your desired size.
Step 5: Cook pancakes for 2-3 minutes on each side until cooked through. Transfer cooked pancakes to a plate and repeat with remaining batter.
Step 6: Serve warm with your favorite toppings and enjoy.

Tips & Variations

Use mashed banana instead of applesauce for a naturally sweeter, fruitier flavor.
Swap cacao powder for regular cocoa powder if preferred; just ensure it’s unsweetened.
Add a handful of blueberries or chocolate chips to the batter for extra bursts of flavor.
If you’re sensitive to oil, try using melted butter or coconut oil for a different richness.

Storage

Let leftover pancakes cool completely before storing them in an airtight container. Keep in the refrigerator for up to 4-5 days. For longer storage, freeze pancakes separated by parchment paper, then transfer to a sealed bag or container for up to 2 months. Reheat gently in a toaster, oven, or microwave.

How to Serve

A clear glass bowl filled with smooth, thick chocolate batter of medium brown color, showing soft swirls and some texture from mixing, with a wooden spoon partially covered in the batter resting inside the bowl. The bowl sits on a white marbled surface with subtle gray veins visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan?

You can make these vegan by substituting eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and using maple syrup instead of honey. Also, use plant-based milk and oil options.

Do the spinach leaves affect the taste?

The spinach adds a mild, fresh flavor that blends well with the chocolate and spices, and it is barely noticeable in the final pancakes. It’s a great way to sneak in some veggies.