These Gluten-Free Spinach Oatmeal Pancakes are a fun, healthy breakfast recipe full of nutritious ingredients like spinach, oatmeal and Greek yogurt that your kids will love! They are made in the blender and are refined sugar free!
Keyword gluten-free pancake recipe, green smoothie pancakes, spinach pancakes recipe
Place the old-fashioned oats in your Vitamix (or other high-powered blender) and blend starting on low speed and increasing to high.
Blend for 30-60 seconds or until oats have become a fine powder and look like flour.
Remove oats from blender and place into a large mixing bowl.
Add flaxseed, baking powder, baking soda, salt, coconut sugar and cinnamon to the oat flour and stir to combine. Set aside.
Add milk, Greek yogurt, applesauce and spinach to the container of your Vitamix.
Blend starting on low speed and increasing to high.
Blend on high speed for 30-60 seconds until mixture is smooth and homogenous.
Add vanilla extract and egg and pulse until just combined.
Pour wet ingredients into dry ingredients and mix until just combined.
Grease your preheated griddle with butter, coconut oil or cooking spray.
Carefully place ¼ cup portions of pancake batter onto the griddle about 1-2” apart.
Cook on the first side until the edges become firm and the batter begins to bubble slightly (3-5 minutes).
Flip and cook on the second side until golden brown (about 3-4 more minutes).
Repeat until all the batter has been used!
Serve warm with maple syrup!
*Recipe information is for 1 pancake, based on the recipe making 16 pancakes.
As always I recommend making a recipe exactly as written! However these pancakes are actually pretty versatile, so here are some possible substitutions:
Oat flour: I have used a mixture of 3/4 cup all-purpose flour and 3/4 cup whole wheat flour instead of oat flour with great results...but using regular flour means they won't be gluten-free. You can also substitute all-purpose gluten-free flour.
Coconut sugar: any granulated sugar works perfectly here.
Milk/Greek yogurt: I use a total of 1 cup of dairy in this recipe (3/4 cup milk, 1/4 cup Greek yogurt) because I never have buttermilk on hand and I love the added protein from the Greek yogurt. However if buttermilk is something you use regularly and have around, you can substitute these two ingredients for 1 cup of buttermilk. You can also substitute dairy-free yogurt/milk to make these dairy-free!