Blender Spinach Pancakes (22g of Protein!)

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!!

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.

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

1. 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.
2. 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.
3. 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. 

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!