Veggie-Loaded Chocolate Pancakes (Gluten-Free) Recipe
These Veggie-Loaded Chocolate Pancakes are a delicious and nutritious gluten-free breakfast option, packed with wholesome ingredients like oats, spinach, and cocoa powder. They combine the richness of chocolate with the hidden goodness of greens, making them perfect for a healthy start to your day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Vegetables
- 1–2 handfuls spinach
Instructions
- Grind the oats: Pour the rolled oats into your blender and pulse until they become a very fine flour-like consistency.
- Prepare the batter: If you have a high-speed blender, add all remaining ingredients including eggs, applesauce, honey, milk, oil, vanilla, spinach, cinnamon, baking powder, salt, and cocoa powder into the blender with the ground oats. Blend until smooth, ensuring no bits of spinach leaves remain, scraping down the sides as necessary. If you do not have a high-speed blender, add the eggs, applesauce, honey, milk, oil, vanilla, spinach, cinnamon, baking powder, salt, and cocoa powder to your blender and blend until smooth. Then pour this mixture into the bowl with the ground oats and stir thoroughly to form a consistent batter.
- Preheat the skillet: Heat a skillet over medium heat and add a little oil to prevent sticking.
- Cook the pancakes: Once the oil is warm, pour portions of the batter onto the skillet to form pancakes. Cook each pancake for about 2-3 minutes per side, until cooked through and slightly browned. Transfer cooked pancakes to a plate and continue cooking the remaining batter.
- Serve: Enjoy the pancakes warm with your favorite toppings. Store any leftovers in an airtight container in the refrigerator for 4-5 days or freeze for longer storage after cooling completely.
Notes
- For a vegan option, substitute eggs with flax eggs or another egg replacer and use maple syrup instead of honey.
- Make sure to use certified gluten-free oats to keep the recipe gluten free.
- You can swap spinach with other leafy greens like kale or chard if preferred.
- Adjust sweetness by varying the amount of honey or maple syrup used.
- Adding mashed banana instead of applesauce will impart a different flavor and sweetness.
- Store pancakes properly to maintain freshness and texture.
Keywords: Gluten-free pancakes, chocolate pancakes, veggie pancakes, spinach pancakes, healthy breakfast, oat pancakes, chocolate breakfast
