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Description
Fluffy green pancakes made with chopped spinach and gluten-free flour, topped with slices of ripe banana for natural sweetness. A colorful and nutritious breakfast or brunch option, optionally served with a dollop of lactose-free yogurt.
Instructions
- Bring a pot of water to a boil. Add the chopped spinach and blanch for about 30 seconds to 1 minute.
- Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process.
- Once cooled, drain the spinach again and squeeze out excess water. Chop finely.
- In a mixing bowl, combine the gluten-free all-purpose flour, baking powder, and a pinch of salt and pepper.
- Add the chopped blanched spinach to the dry ingredients and mix to distribute evenly.
- In a separate bowl, whisk the eggs and lactose-free milk (or milk alternative) together until well combined.
- Stir in the garlic-infused oil.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of garlic-infused oil.
- Pour small amounts of the pancake batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Once the pancakes are cooked and ready to serve, arrange the sliced bananas on top of the pancakes.
- If you tolerate yogurt, you can add a dollop of lactose-free yogurt on top of the bananas for extra creaminess.
Ingredients
- 2 cups fresh spinach leaves, washed and chopped
- 1 cup gluten-free all-purpose flour (check the ingredients for FODMAP content)
- 2 large eggs
- 1/2 cup lactose-free milk or any low FODMAP milk alternative (such as almond or rice milk)
- 2 tablespoons garlic-infused oil (use only the oil, not the solids)
- 1 teaspoon baking powder
- Salt and pepper to taste
- Ripe bananas, sliced
- Optional: lactose-free yogurt
