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Savory Spinach & Pepper Jack Daiya Pancakes
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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!
Course Main Dish
Cuisine Fusion
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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