recipes

Low Carb Spinach Paleo Pancakes (Try these!)

I love the taste of fresh spinach leaves, and the crunch you get from them, but apart from eating them fresh, you can also incorporate spinach into pancake batter and make beautiful green spinach pancakes! Today, we’re making paleo spinach pancakes that are low-carb, healthy and totally delicious!




Low Carb Spinach Paleo Pancakes




Total Time

45 mins

Prep: 15 minutes

Cook: 30 minutes

Servings

10

Nutrition

62 cals

Start off by combining spinach with eggs and water in your food processor or blender and then pulse until you get a mostly smooth mixture. Don’t worry if the mixture looks very watery. Now pour the mixture into a large mixing bowl and then sift in tapioca flour, walnut flour, baking powder and salt, then mix well until you get a homogeneous mixture.

Heat up a little coconut oil in a non-stick skillet over medium heat and pour half cup of batter in the middle of the skillet, swirling the batter around to create a circle. Now allow the batter to cook until bubbles start rising to the surface and the bottom is cooked and just slightly golden brown. Flip the pancake over with a spatula and then let it cook for a while more until the other side is also cooked and golden. Repeat until all the pancake batter has been used up, and then serve these beautiful spinach pancakes alongside a fresh spinach and cherry tomato salad dressed in salt, balsamic vinegar and olive oil.

Low Carb Spinach Paleo Pancakes Low Carb Spinach Paleo Pancakes Low Carb Spinach Paleo Pancakes Low Carb Spinach Paleo Pancakes

More Healthy Pancake Recipes:

Red Onion Pea Pancakes
Healthy Chickpea Turmeric Pancakes
Sweet Corn Scallion Pancakes
Cheesy Cheddar Cauliflower Keto Pancakes
Vitamin-Rich Mango Pancakes

Ingredients

  • 2 cups of fresh spinach
  • 3 eggs
  • ½ cup of water
  • ½ cup of tapioca flour
  • ½ cup of walnut flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • Coconut oil, for cooking
  • Fresh spinach, to accompany
  • Cherry tomatoes, to accompany
  • Drizzle of olive oil
  • Drizzle of balsamic vinegar
  • Salt to taste

Directions

  1. Combine spinach with eggs and water in your food processor or blender and pulse until you get a mostly smooth mixture
  2. Pour mixture into a large mixing bowl and sift in tapioca flour, walnut flour, baking powder and salt, then mix until you get a homogeneous mixture
  3. Heat up a little coconut oil in a non-stick skillet over medium heat and pour 1/2 cup of batter in the middle of the skillet, swirling the batter around to create a circle
  4. Allow batter to cook until bubbles start rising to the surface and the bottom has cooked and is just a little golden brown
  5. Gently flip pancake over with a spatula and allow it to cook some more until the other side is also cooked and slightly golden
  6. Repeat until all the pancake batter is used up
  7. In a medium bowl, combine fresh spinach, cherry tomatoes, olive oil, balsamic vinegar and salt to taste.
  8. Serve spinach pancakes with spinach and cherry tomato salad




Nutrition

Calories

62 cals

Fat

1.3 g

Protein

2.4 g

Carbohydrates

10.2 g

Sugar

0.1 g

Fiber

0.3 g

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