Start your day with protein and veggies in these Spinach Protein Pancakes! A fun way to add some greens while keeping them gluten free, dairy free, and vegetarian.
Check out the video to see how easy they come together!
Happy almost St. Patrick’s Day! Bring on all the green beer!! Just kidding, that kind of weirds me out. Do you have anything planned for the holiday? I remember back in college and a few years after, it consisted of lots and lots of drinking. These days not so much. But green food on the other hand, sign me up!
We are heading down to an even at SXSW tonight and then have another one on Friday. I’m sure Friday will be a shitshow downtown since it’s St. Patrick’s Day and SXSW. I don’t think my 28 year self is ready for it. I couldn’t tell you the last time I went out drinking. I guess we will see what happens.
But back to the green food. Is there a better way to celebrate than pancakes?! I think not. I obviously like to celebrate with protein pancakes. And I wouldn’t quit until I got these just right. I was eating all the pancakes last week trying to get these right. Three attempts later I finally got the fluffiness that I wanted!
The secret is quinoa flour! I have actually never used it before, but now I’m a firm believer in it. Truth is I have a bunch of different flours in my pantry that I buy when they are one sale or I think I might need them. Most of them just sit there, but I’m so glad I had this on hand. My hoarding of food is finally paying off…just kidding 😉
The green coloring comes from spinach, if you didn’t guess by the recipe name. No green 42 or whatever it is called. Even though I made these spinach protein pancakes for St. Patrick’s Day, they can be made all year round. Sneaking some veggies into breakfast never hurt anyone 😉 I’m going to making these all the time and topping them with yogurt, OR I’m even thinking they would be great for a savory sandwich! A little turkey and veggies? Why the heck not!
Make sure to check out the video at the top of the page to see how easy this recipe comes together!
Spinach Protein Pancakes
Ingredients
- 1/4 cup unsweetened flax milk or almond
- 1 medium banana (100 grams)
- 1 cup packed spinach (50 grams)
- 2 large eggs
- 1/2 cup quinoa flour
- 3 tablespoons natural flavored protein powder* (22 grams)
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- avocado oil, for greasing
- toppings of choice
Instructions
- Place milk, spinach, and the banana into a Vitamix, or high powered blender, and blend until spinach is broken down, about 30 seconds.
- Add to a medium sized bowl. Whisk in eggs. Add quinoa flour, protein powder, coconut flour, and baking soda. Whisk until combined.
- Melt avocado oil in a large sauté pan or griddle over medium heat. Add about 1/4 cup of batter to the pan, forming pancakes. Cook for 2-3 minutes, then flip over and cook for another 1 minute until fluffy and cooked through. Repeat with remaining batter.
- Serve topped with your favorite toppings.
Video
Notes
Nutrition
PS – Happy Birthday to my best friend Liz!! Hope you have a fabulous day!
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Ellie | Hungry by Nature
March 15, 2017 at 12:53 pmThese 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?
Kelly
March 16, 2017 at 2:27 pmThank you Ellie! I am really having fun doing them. And yes, almond milk is an easy sub!
Emily
March 17, 2017 at 9:51 amThese 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.
Kelly
March 17, 2017 at 10:53 amThank 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!
Lindsay
March 17, 2017 at 10:25 amCan you substitute any other flour? Or can you make chia flou by grinding up chia seeds?
Kelly
March 17, 2017 at 10:55 amI 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!
Laura
March 17, 2017 at 4:54 pmGive me all those pancakes with that beautifully poured syrup please and thank you!
Kelly
March 20, 2017 at 3:02 pmI wish I could send them to you!!
Laura Schuller
December 31, 2018 at 12:31 pmI’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!
Kelly
January 2, 2019 at 10:02 amHey 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!
Laura
January 2, 2019 at 10:07 amThanks for explaining! That helps. I made these and was very pleased. Great for after a workout. Thank you!
Kelly
January 4, 2019 at 6:13 pmYay! So glad you liked them, thanks for trying!
Laura
January 2, 2019 at 10:08 amThanks for explaining! That helps. I made these and was very pleased. Great for after a workout. Thank you!