Spinach pancakes are a surprising savory addition to your weekend brunch table. While these deliciously nutrient-dense pancakes are not approved for the 21-Day Program (due to containing nightshades and eggs) they are gluten and dairy free, making them the perfect meal, snack, or treat for anyone looking to eat healthier or maintain their results after a cleanse.
Nutrient-Rich Ingredients in Our Spinach Pancakes
Superfood green detoxifiers like the ones in our spinach pancakes aren’t just for cleanses but an essential part of everyday healthy eating. Spinach is rich in free-radical-fighting antioxidants which can prevent the break down the enzymes and cells that make up our bodies which can help prevent disease and improve the way our bodies look and feel on a daily basis.
Spinach is rich in beauty boosting vitamin A (aka retinol) and vitamin C, which can help boost collagen in the skin. Spinach also contains essential minerals such as folate, zinc, iron, and copper along with a healthy dose of both fiber and protein.
If you’re not up to making our spinach pancakes, try adding a handful of spinach to your next Daily Shake. Spinach has a light, almost sweet taste when blended with fruit and other smoothie ingredients. You can even make sweet spinach pancakes by adding blended spinach to your own favorite pancake recipe for an extra boost of veggies.
Spinach Pancakes Avoid the Bad Stuff
What we leave out of our spinach pancakes is just as important as all the nutrient-rich ingredients we put in. Our spinach pancakes are gluten and grain free which can make them easier to digest. Additionally, when we are off of the 21-Day Clean Program and decide to eat eggs, we try to always choose pastured eggs. Pastured eggs contain higher concentrations of essential nutrients and antioxidants along with higher amounts of anti-inflammatory Omega-3’s.
Whether you’re on a cleanse or just trying to add healthier options to your breakfast table, we recommend choosing high quality ingredients whenever possible.
Savory Spinach Pancakes
Makes: 24 2-inch pancakes
Prep time: 15 minutes
Cook time: 10 minutes
For the pancakes
1⁄2 cup coconut flour
2 teaspoons ground cumin
¾ teaspoon paprika
1⁄2 teaspoon baking powder
1 teaspoon sea salt
Zest of 1 lemon
6 pasture-raised eggs
4 ounces baby spinach
For the Red Pepper Cream:
1 red bell pepper
1 cup raw, unsalted cashews
Up tp ½ cup filtered water
Sea salt to taste
¼ cup coconut oil for cooking
In a small bowl combine the flour, spices, baking powder, salt, and lemon zest.
Process the spinach in a food processor until well pureed.
In a large bowl, whisk the eggs then add the spinach. Stir in the flour mixture until well combined.
Make the pepper cream by roasting the bell pepper over an open flame until all the skin is charred and blistered. Once done on all sides, place in a paper bag for five minutes.
Remove the skin, stem, and seeds, then add to a blender along with the cashews and half of the water. Blend on high, adding more as needed to blend into a thick, creamy consistency. Season with sea salt and set aside.
Heat a large skillet, preferably cast iron, over medium heat. Coat the pan with coconut oil, then scoop portions of the batter into the pan and flatten slightly. Lightly brown each pancake on one side, about two minutes, then flip and finish cooking.
Serve each pancake with a dollop of the pepper cream.
Recipe by Frank Giglio
Photography by Lynn Karlin