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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Fusion
Servings: 5 - 1/2 Cup Pancakes


  • 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


  • 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.


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