Is there anything more fun than green pancakes?! Yes, of course, but these spinach pancakes are so delicious and such a fun way to sneak in some greens.
You might be thinking, spinach in pancakes?? But it works so well! You don’t even know it’s in there and they taste just like a typical pancake. My parents were visiting when I was testing these and my dad said they are better than the brown box. I take that as a huge compliment!!
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While I don’t have kids, these would be great for them! The bonus is you don’t need any artificial coloring or dyes, just the spinach!
I love topping them with some yogurt and syrup, but you can also go the savory route if you wanted and even use them as the “bread” for a breakfast sandwich! They are also gluten-free and dairy-free if you have any allergies or sensitivities.
Why we love these spinach pancakes
- made in the blender!
- whole ingredients – made with healthy ingredients you probably already have at home and the vibrant green color comes from fresh spinach!
- macro-friendly and balanced – a good ratio of carbohydrates, protein, fat, and fiber for balanced blood sugar and to avoid those spikes and crashes that a sweet breakfast can do.
- 22 grams of protein per serving
Spinach pancakes ingredients
- almond milk – dairy or non-dairy works though!
- banana
- eggs
- vanilla extract
- fresh spinach
- rolled oats – blended as act as the “flour” of the recipe
- protein powder – this adds a little sweetness and helps boost the protein content, making them more satisfying. You can also skip this though and use more rolled oats.
- baking powder
- salt
- butter or oil, for greasing
How to make spinach pancakes
- Blend ingredients to make the batter. Add all ingredients to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-mix. Let sit for 5 minutes. The batter should be fairly thick.
- Cook. Heat up a large nonstick skillet or griddle over medium-low heat. Once hot, add cooking fat and let it warm up. Using a 1/4 cup as a scoop, pour batter into your pan, forming equal size pancakes. Cook for 2-3 minutes until the sides start to fluff up (there won’t be a lot of bubbles). Flip and cook for another 2-3 minutes until golden brown. You will probably have to cook in batches depending on your pan size.
- Enjoy! Top with your favorite toppings and enjoy!
Skip the protein powder
I love adding a scoop of protein powder to these as it adds a touch of sweetness and also helps bump up the protein content, making them more satiating. That being said, I know not everyone uses it or if you are making them for kids, you might want to skip it.
To leave out the protein powder, simply add more oats. You will need 1/4 cup more.
Why are my pancakes not fluffy?
If your pancakes are not fluffy, it’s because you blended them for too long. I find that 30 seconds is the maximum time for the dry ingredients to just be incorporated. If over-mixed the batter can break down too much and cause it not to be as fluffy.
Make them gluten-free
Use certified gluten-free oats to make them gluten-free.
Toppings
What are pancakes without some solid toppings?! Feel free to get creative but here are some of my favorite toppings:
- butter
- maple syrup
- greek yogurt
- nut butter or seed butter – I love peanut butter, cashew butter, or tahini
- fresh fruit – strawberries, blueberries, or sliced bananas
- jelly or jam
- cinnamon
Storage and reheating
- refrigerator – store leftover pancakes in an airtight container in the fridge. Pancakes should stay fresh for 4 days.
- freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place them in a freezer bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you put them in a bag/container. Defrost in the fridge overnight.
- reheating – when ready to heat them up, pop them in the microwave or toaster.
Substitutions and additions
- almond milk – any kind of dairy or non-dairy will work.
- eggs – I have not tried these with flax eggs and am unsure if they would work.
- vanilla extract – omit to make them more savory.
- rolled oats – you can use quick-cooking oats. You cannot use steel cut though.
- protein powder – I love a vanilla-flavored option as it adds a great flavor. Any flavor should work though! I suggest plant-based as it’s thicker (like flour) and helps absorb the liquid. I am not sure if whey or collagen will work. You might need more oats since they are not as thick. If making for a child, you can skip this and use more rolled oats.
- baking powder – baking soda should work the same.
Here are some additions you can add to your pancakes as well:
- chocolate chips
- sliced bananas or fresh berries
- spices – cinnamon, nutmeg, cloves, or pumpkin pie spice
More healthy breakfast recipes
- cottage cheese pancakes
- blueberry breakfast sausage
- chicken hash with sweet potatoes & apples
- yogurt bowl recipe
- cauliflower oatmeal
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Spinach Pancakes
equipment
ingredients
- 1/4 cup almond milk
- 1 medium ripe banana (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 packed cup spinach (50 grams)
- 1 heaping cup rolled oats (110 grams)
- 1/4 cup vanilla protein powder (25 grams) – see notes if not wanting to use
- 1 teaspoon baking soda
- pinch salt
- oil or butter, for greasing
- toppings of choice
instructions
- Blend ingredients to make the batter. Add all ingredients to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-mix. Let sit for 5 minutes. The batter should be fairly thick.
- Cook. Heat up a large nonstick skillet or griddle over medium-low heat. Once hot, add cooking fat and let it warm up. Using a 1/4 cup as a scoop, pour batter into your pan, forming equal size pancakes. I get about 8 pancakes. Cook for 2-3 minutes until the sides start to fluff up (there won’t be a lot of bubbles). Flip and cook for another 2-3 minutes until golden brown. You will probably have to cook in batches depending on your pan size.
- Enjoy! Top with your favorite toppings and enjoy!
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notes
nutrition
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I Loved these pancakes! Great flavor and texture! I like with a little Greek yogurt topping. Excellent way to start the morning and not feel hungry a few hours later.
I love yogurt on top of them too! Glad you enjoyed them and thanks for trying them!
Would kale work instead of the spinach? I want to make these for St. Paddy’s day and I have everything but spinach!
I haven’t tried it but yes, I think it should! It might take a tad longer to break down since it is hearty. Just be careful not to over-blend so they stay fluffy. Hope that helps!
Thanks for explaining! That helps. I made these and was very pleased. Great for after a workout. Thank you!
I’m confused on how the macros work out. In the nutrition chart it says that a serving is 4 grams and 312 calories, yet it’s also claiming nearly 20g protein. 20 g protein seems like the count for the full recipe. Can you please clarify? Thank you!
Hey Laura! Sorry about that – the software that I use to have the labels sometimes messes up the serving size. The serving size is 4 pancakes, so half the recipe. The label is correct though in that a serving (4 pancakes) is 19g of protein. With the protein powder, eggs, and quinoa flour, it adds up fast.I just updated the label to be more clear. Hope that helps!
Thanks for explaining! That helps. I made these and was very pleased. Great for after a workout. Thank you!
Yay! So glad you liked them, thanks for trying!
Give me all those pancakes with that beautifully poured syrup please and thank you!
I wish I could send them to you!!
Can you substitute any other flour? Or can you make chia flou by grinding up chia seeds?
I haven’t tried it, but I would think you could use another flour. I’ve never used chia flour, but it might work. I would think oat flour would work well (ground up oats), just make sure you are using 1/2 cup of the flour and not just the oats before you grind them. I’m guessing it would be more like 3/4 cup oats before they are ground up. If you try them with something else, let me know how it goes!
These are just so cool Kelly; I was incredibly amazed at how you persevered until you got the perfect fluff factor. They look like the most fluffy pancakes; and I love that they’re green.
Thank you Em! I am def not a quitter, especially when it comes to pancakes haha! I love that they are green too. Happy St. Patrick’s Day!
These look SO good Kelly and the video is amazing! I have yet to try flax milk… do you think I could swap it for almond milk?
Thank you Ellie! I am really having fun doing them. And yes, almond milk is an easy sub!