Spinach Pancakes

5 from 14 votes

Start your day by sneaking in some veggies in these spinach pancakes! Made in the blender and ready in 20 minutes for a fun way to add greens! Gluten-free, dairy-free, and vegetarian.

Course Breakfast

Cuisine American

Keyword spinach pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 392kcal

Author Kelly Nardo

Equipment

nonstick pan

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!

Notes

protein powder - if wanted to skip the protein powder, simply use 1/4 cup more oats. If using, 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 if using one of those since they are not as thick.

Nutrition