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.
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!
Flop says
Loved it!
Kelly Nardo says
Thank you!
Amira says
Tastes amazing and my husband couldn’t notice any spinach aftertaste. I swapped half the amount of oats with 30g fat free coconut flour to reduce the carb and add more fiber … the consistency was great … I used skimmed powdered milk instead of protein powder
Kelly Nardo says
So glad you both enjoyed them and you customized them to fit your needs! Thanks, Amira!
Leila S says
I used whey protein and followed your exact recipe. The consistency turned out perfect! They are SO delicious and satisfying. Thanks for sharing.
Kelly says
So glad to hear it! Thanks for trying them, Leila!
Tiara says
I now prefer these over “regular” pancakes! So good! I used Milkadamia milk and these were so good we didn’t want them to end 🙂
Kelly says
So happy to hear it! Thanks for trying them, Tiara!
Becky says
WOW! The flavor is amazing! I prepared per the instruction but without the baking power/soda (didn’t have any on hand) and they still turned out great. No toppings needed, I eat them plain. I will be making this on a regular basis as I usually have these ingredients on hand. THANK YOU!
Kelly says
So glad you enjoyed them and good to know they still came out with the baking powder. Thanks, Becky!
Melissa says
Follow you religiously! Love your recipes. My tummy does not do well with bananas. Any good substitutes? Pumpkin or applesauce?
Looking forward to making this! Thank you!
Kelly says
Thanks, Melissa, happy to have you here! That’s a great question! I think either one of those will work. Pumpkin will just change the color a little bit. Let me know if you try them!