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Veggie-Loaded Chocolate Pancakes (Gluten-Free) Recipe

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4.4 from 36 reviews

These Veggie-Loaded Chocolate Pancakes are a gluten-free, nutrient-packed breakfast option where wholesome rolled oats, spinach, and rich cacao powder come together in a smooth, velvety batter. Naturally sweetened with honey or maple syrup and combined with eggs and applesauce for moisture, these pancakes offer a delicious and healthy twist on a classic favorite, perfect for busy mornings or meal prepping.

  • Total Time: 25 minutes
  • Yield: 10-12 medium pancakes

Ingredients

Dry Ingredients

  • 2 cups rolled oats (ensure gluten free if needed)
  • ½ tablespoon ground cinnamon
  • 2 teaspoons 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
  • 1-2 handfuls fresh spinach

Instructions

  1. Grind Oats: Pour the rolled oats into your blender and pulse until they are ground very finely, resembling flour.
  2. Blend Batter: If using a high-speed blender, add all remaining ingredients directly to the blender and blend until the batter is smooth with no visible spinach bits, scraping down the sides as needed. If using a regular blender, blend the wet ingredients, spinach, cinnamon, baking powder, salt, and cacao powder separately and then combine with the ground oats in a bowl, stirring to create a consistent batter.
  3. Heat Skillet: Warm a skillet over medium heat and add a small amount of oil to prevent sticking.
  4. Cook Pancakes: Pour portions of the batter onto the hot skillet to form pancakes. Cook each side for 2-3 minutes until pancakes are cooked through and lightly browned.
  5. Serve: Place cooked pancakes on a plate and continue cooking the remaining batter. Enjoy warm with your preferred toppings.
  6. Storage: Allow leftover pancakes to cool completely before storing them in an airtight container. Refrigerate for 4-5 days or freeze for longer storage.

Notes

  • For children under 1 year, use maple syrup instead of honey to avoid honey-related risks.
  • If you lack a high-speed blender, blend ingredients in stages: first grind oats, then blend wet ingredients and spinach, then add dry ingredients and blend until smooth.
  • Make ahead and freeze pancakes to save time on busy mornings; reheat using a microwave, toaster oven, or skillet.
  • To make these egg-free, substitute eggs with 3 flax eggs (each flax egg = 1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested).
  • For a Paleo variation, replace oats with 1 ½ cups almond meal and reduce eggs by one to adjust moisture.
  • Transform the recipe into muffins by pouring batter into a lined muffin pan and baking at 350°F (175°C) for about 20 minutes.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://flavorhug.com/veggie-loaded-chocolate-pancakes-gluten-free-recipe/