Gluten Free Green Pancakes, and Vegan Pancake Round Up for Mother’s Day
May 13, 2012

gluten free vegan green pancakes

Happy Mother’s Day!!

I should preface this post by saying that my own mother would likely not eat green pancakes. She’s open, alright, but these would be exactly one step above her comfort zone. Mother’s day is, however, a day that always calls to mind breakfast and brunch. When I was still living in NYC, I would commemorate by making my Mom a special brunch or breakfast with some of her favorite baked goods (veganized, of course). And for those of you who are open to green pancakes–or have Moms who are–these are a perfectly healthy and delicious way to celebrate!

The recipe here is pretty much the same as my recent recipe for gluten free, vegan protein pancakes. The only difference is that I blended kale and some Navitas Naturals wheatgrass powder (the only kind of wheatgrass I can handle) into the wet ingredients before adding, and I omitted the hemp protein (these pancakes are already more protein rich than the average pancake due to the almond and chickpea flour, and I had better texture with either greens OR hemp – not both). The dish an ingenious way of getting some green veggie power into a non-smoothie breakfast, and the good news for those who are squeamish about greens is that you can barely taste them!

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Green Pancakes (vegan, gluten free, soy free)

Serves 4

Makes 8-10 large pancakes

2/3 cup chickpea flour
1/2 cup almond flour
Dash salt
2 tsp baking powder
1 tbsp maple syrup
1/2 cup kale (packed), washed, dried, and chopped
1 tsp Navitas Naturals wheatgrass powder or spirulina (optional)
1 1/4 cups almond milk
1 tbsp flax meal + 4 tbsp warm water

1) Mix together flax meal and warm water, and set aside for a second.

2) Mix together the flours, salt, baking powder, hemp, and stevia (if you’re using dry stevia) in a mixing bowl.

3) Place almond milk, wheatgrass powder (if using), kale, and maple syrup or stevia (if you’re using wet sweetener) into a high speed blender and blend till smooth. Pour this mixture, along with the flax egg, into the dry ingredients, and mix to form a smooth batter.

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5) Heat a skillet on medium high. Pour pancakes out by 1/4 cup measurements onto the skillet. When you see bubbles form on top, gingerly flip them, and cook till the bottom is golden brown.

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Serve!

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Delicious, nutritious, refined sugar free, allergy friendly, and green. What more could a health freak ask for in a pancake!

In case these are just a little too bizarre for you, I thought I’d present a CR vegan pancake round up, for all of the moms and children who deserve them today.

Vegan Carob Chip Pancakes

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Vegan Carrot Cake Pancakes

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Vegan Buckwheat and Quinoa Pancakes

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Vegan Blueberry Pancakes

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Vegan Protein Pancakes

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Enjoy!!

Doing this round up reminds me that, now that I have a little rest time, I will most definitely be updating my recipe page and my recipage extensively, to cover all the recipes I’ve yet to add this semester. I’ll let you know when I do!

What are you all cooking for the special women in your life today? I’d love to know!

xo

Categories: Breakfast, Gluten Free

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    23 Comments
  1. I LOVE pancakes… I want to cook my way through this list! I love that the green pancakes could be made on St. Patrick’s Day, with the green coming from healthy food instead of creepy food dye!

  2. Wow! These are amazing and I am going to make for my son immediately because he has a pancake obsession although I’m always wondering how to make them healthier. Thank you, thank you.
    Sarah

  3. Lol, as soon as I saw the picture and the words ‘ green pancakes, mothers day’ I thought, my mum would never eat these! And that’s basically what your first line was! 😉 thanks for the round up too, i hadn’t come across some of these and I must be honest, those carob ones dolled up with all the luscious strawberries are kinda taking me away from the green ones, I will be giving those a whirl.

    Enjoy your break time! 🙂

  4. Wow! Thanks for all those pancake recipes. I tried the green pancakes and there are definitely delicious and wholesome. I feel good eating them.

  5. You should try BestOrganicWheatgrass powder. It has the roots along with the leaves and is more nutritious and is milder tasting. Most people say it tastes like a green tea. The roots make a huge difference.

  6. These look so good, and if you say you can’t taste the green powder, I MUST try them. I use the powder in smoothies, but the gritty texture is hard to ignore. These would be awesome for St. Patricks day too!

  7. does cooking the pancakes with the spirulina kill the beneficial enzymes, vitamins, etc. in the spirulina?

    thanks for the post 😉

  8. These sound really good! I am glad you posted them too, I have been thinking lately I need a couple more options to throw into the breakfast menu. I have a really hard time not including anything green, so this will be a perfect meal to try!

  9. You had me at “green”! My mom totally wouldn’t eat these, but I certainly will. We used to make my mom breakfast in bed on Mother’s Day–microwaveable frozen pancakes. I’m sure she adored them! 🙂 I hope your mom had a wonderful day.

  10. Thank you so much for all your amazing gluten-free pancake recipes!! I’m looking forward to trying these ones soon 🙂

  11. Hmmmm these look intriguing. You really can’t taste the green?! I might have to up the maple syrup measurement, haha. I took my mom out to dinner – we got a lot of veggie dishes which made me really happy!

  12. Those pancakes do look good! My mom and I shared a wonderful green drink today with sunflower sprouts, celery, cucumber, Sunwarrior protein powder, green powder and cinnamon. My mamma’s special and soooooo delicious!!