Featured Recipe: Savory Spinach & Pepper Jack Daiya Pancakes (Gluten Free, Vegan)
Featured Recipe: Savory Spinach & Pepper Jack Daiya Pancakes (Gluten Free, Vegan)
These fluffy, savory pancakes are 100% gluten free but do not lack in taste and texture. You will be reaching for seconds in no time!
Servings: 5 - 1/2 Cup Pancakes
Ingredients
- 1 Cup Gluten-Free All-Purpose Flour
- 1 tbsp Organic Flax Meal
- 2 tsp “El Peto” Aluminum Free Baking Powder (Aluminium Free)
- 1 tsp Garlic Powder
- Sea Salt (To Taste)
- 0.25 Cup Organic Applesauce (Unsweetened)
- 1 Cup "Almond Breeze" Almond Milk (Unsweetened)
- 4 Cups Earthbound Farm Organic Baby Spinach
- 1 Cup Organic Onion (Chopped)
- 0.25 Cup Organic Sundried Tomato
- 0.5 Cup Pepper Jack Daiya
- 2 tbsp Organic Chives (For Decoration)
- 2 tbsp "Sarafino" Extra Virgin Olive Oil
Instructions
- Sauté onion and spinach in olive oil for 5 minutes over medium heat with pinch of salt and set aside.
- Grease a griddle or non-stick pan, and preheat to medium heat.
- In a medium mixing bowl, sift together the flour, flax meal, baking powder, garlic powder and salt.
- In a separate bowl, combine the applesauce and milk. Mix wet ingredients into the dry, stirring continuously until the batter is smooth. Fold in sautéed mix, sundried tomato and Daiya.
- On your griddle/non-stick pan, cook the pancakes over medium heat, covered with a tight fitting lid, using ½ cup of the batter for each one. Cook for 2 to 4 minutes on each side. Remove from the heat, and serve.
Notes
Each Serving Contains:
205 calories; 5 g protein; 9 g total fat (0 g trans fat); 27g total carbohydrates (5 g of sugar); 287 mg sodium
205 calories; 5 g protein; 9 g total fat (0 g trans fat); 27g total carbohydrates (5 g of sugar); 287 mg sodium