spinach pancakes

Fluffy spinach pancakes are a smart way to sneak in extra veggies into a fun breakfast for the kids. No funny flavor or specs, just yummy bright green pancakes! 

Best Spinach Pancakes 

all-purpose flour

baking powder

salt

sugar

milk

butter, melted

spinach,

Maple syrup and butter,

In a large bowl, sift together the flour, baking powder, salt, and sugar.

 In a blender, pour milk, egg, butter, and spinach. Blend until smooth.

 Pour blender mixture into the flour bowl and with a whisk or fork, mix to combine.

 Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F.

Pour or scoop 1/4 cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side. Remove from the pan or griddle and serve with additional butter and maple syrup.

Thank you Laura!  I have been trying all your recipes and they are absolutely yummy!  Green pancakes recipe is no different!  Thank you!

Add some green pop to your breakfast pancakes with Spinach Banana Pancakes! You won't even taste the greens but will fall in love with the color!

Spinach Banana Pancakes

plant-based milk

spinach

canola or vegetable oil (plus more for greasing)

bananas (mashed)

vanilla extract

Vegan Butter

Maple syrup

In a blender, mix together the milk and spinach until there are no spinach chunks left.

Add the remaining ingredients to a large mixing bowl. Pour in the green milk and gently mix until the batter is smooth.

Preheat a nonstick pan over medium-high heat. If you don’t have a nonstick pan (or your nonstick pan needs a bit more slip), you can lightly oil the pan.

Scoop out the batter with a ½ measuring cup and pour onto the preheated pan. Once bubbles begin to form, flip the pancake over and cook the other side until light brown. Remove from the heat and repeat until all the batter is cooked.

These savoury green onion and spinach pancakes are super delicious and healthy!! Make a big stack of the regular or gluten-free version and top it off with tons of fresh veggies. Whatever you do, don&#39;t forget the spicy-sweet drizzle!

Savoury Green Pancake Recipe (vegan)

oil (optional)

garlic,

green onions, sliced

spinach, rough chop

cilantro, chopped

green chilies, thinly sliced (optional)

flour*

milk (plus more for thinning)

apple cider vinegar

chickpea flour

yeast

onion powder

dry oregano

coriander spice

salt and coarse black pepper

tahini

water (plus more for thinning)

soy sauce (tamari)

rice wine vinegar

sriracha

maple syrup

avocados,

cherry tomatoes, halved

sesame seeds

Place all sauce ingredients into a jar with a lid and shake to incorporate. Set aside.

Chop any veggies you choose for the topping, eg. tomatoes, avocados, etc.

Making the Sauce and Garnishes

Rough chop spinach, slice green onions, chop cilantro, and green chilis if using.

Add oil to the bottom of a cast iron (or non-stick) heavy bottom skillet, heat over medium-high until it shimmers. Skip if oil-free.

Add garlic, green onions, and jalapenos if using. Season with a good pinch of coarse ground sea salt. *use a splash of water as needed if oil-free

Cook over medium-high heat for a minute or two while the onions sizzle and cook.

Stir in the spinach until it wilts (2-3 minutes). Remove from heat, stir in cilantro, and transfer to a bowl.

Pancake Ingredients (both options)

In a medium mixing bowl add the flour, baking powder, milk*, apple cider vinegar, S&amp;P, whisk until smooth. *Any plant-based milk will work, I&#039;ve used oat and soy.

Stir in the green onion-spinach-cilantro mixture.

Batter Tip: the batter is medium thick, if it&#039;s too thick, add a tablespoonful of milk or water to thin out (but not too much!).

AP Flour Pancake Batter Version (self-rising flour recipe in Notes)

Add chickpea flour, nutritional yeast, spices (onion powder, dry oregano, coriander spice, s&amp;p) to a medium bowl. 

Add the tahini and 3/4 cup water* - whisk until fully incorporated.

Batter Tip: If too thick, add a tablespoonful of water at a time until thick pancake batter consistency is met.

Chickpea Batter (gluten-free option)

Heat a tablespoonful of oil* in a cast iron or heavy bottom frying pan over medium-high heat until it shimmers. (Use non-stick pan if oil-free.)*or spray with cooking oil

Add a 2-4 tablespoon scoop of batter to the pan, cook for about 2 minutes until puffed up and golden. Other visual cues: the edges will start to look cooked and you may see bubbles form on the surface.

Flip and cook until golden on the other side. Another 2-3 minutes.

Transfer to a serving plate then continue cooking pancakes until all the batter is used up.

You may need to add more oil each batch if you are using a cast iron.

For the oil-free version, use a non-stick pan and skip the oil.

Frying the Pancakes

To serve, pass extra green onion slices, chopped cilantro, avocado chunks, cherry tomato halves, and a bowl of spicy sauce for dipping or drizzling.

To Serve

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Best Spinach Pancakes

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Top 4 spinach pancakes recipes from across the web

The most viewed spinach pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Spinach Pancakes

Spinach Banana Pancakes

Spinach Banana Pancakes

Savoury Green Pancake Recipe (vegan...

The most viewed spinach pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine