These spinach pancakes are a fun twist made with wholesome ingredients in 20 minutes! Made with whole grain oats and no flour, they make a hearty filling breakfast. Everyone loves them—especially kids!
Growing up, Alex and I both loved the novelty of turning food different colors (and let’s be honest: we still do!). So here’s a new favorite breakfast idea: spinach pancakes! Adding greens turns them a lovely shade of green, adding a fun factor without any change in flavor.
These pancakes are a spin on our favorite oatmeal pancakes: a quick breakfast made in a blender! They come out so hearty and filling made with all wholesome ingredients, and naturally gluten-free. Our entire family is hooked!
Why you’ll love this recipe
As cookbook authors, Alex and I are always looking for creative ways to make mealtimes fun. We first made these spinach pancakes as green food for St Patrick’s Day, but they’ve quickly become a staple in our home. Our kids were skeptical the first time we made them, but after one bite, they quickly became fast fans. Here’s why you’ll love these:
- Quick and easy: These spinach pancakes come together in just 20 minutes—perfect for busy mornings or weeknight dinners.
- Nutrient-packed: A delicious way to incorporate oats and leafy greens into your diet (especially for picky eaters!).
- Versatile: Works as a breakfast or snack.
- Meal prep friendly: Make a double batch and refrigerate or freeze for easy meals throughout the week.
Tips for making spinach pancakes
These spinach pancakes are a riff on our popular oatmeal pancakes and banana oatmeal pancakes, made in a blender with no flour. It makes a thicker batter than the standard pancakes recipe, but they come out deliciously fluffy. Here are a few tips:
- Blend until completely smooth. This breaks down the oats to make a fluffy pancake batter.
- Fresh vs. frozen spinach. While fresh spinach produces the brightest green color, frozen spinach works well too. Just thaw completely and squeeze out excess moisture before blending.
- Control the thickness. If your batter seems too thick, add a tablespoon of milk at a time until you reach your desired consistency. It does become thicker as it sits, so you may need to do this when cooking the second batch.
- Test the heat. Before cooking your first pancake, test your pan temperature with a small drop of batter. It should sizzle gently when it hits the surface.
Storing leftovers and meal prep tips
Store leftover spinach pancakes in an airtight container in the refrigerator for up to 5 days. These pancakes are perfect for meal prep! Make a double batch and you’ll have quick, healthy breakfasts or snacks ready to go.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat in a toaster or microwave directly from frozen.
Dietary notes
This spinach pancakes recipe is vegetarian and gluten-free. For dairy-free, use oat milk. Spinach pancakes are a Mediterranean diet recipe. For vegan spinach pancakes, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk.
Frequently asked questions
Yes! Thaw the frozen spinach completely and squeeze out as much water as possible before blending. About ½ cup of thawed, squeezed frozen spinach can replace 2 cups of fresh spinach.
No, the batter is best mixed up right before cooking.
Look for small bubbles forming on the surface and slightly dry edges, usually after about 2-3 minutes on medium heat. Flip once and cook for another 1-2 minutes on the second side.
Easy Spinach Pancakes
Print RecipeThese spinach pancakes are a fun twist made with wholesome ingredients in 20 minutes! Made with whole grain oats and no flour, they make a hearty filling breakfast. Everyone loves them—especially kids!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 to 9 medium pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups Old Fashioned rolled oats
- 4 cups baby spinach
- 2 large eggs
- ¾ cup milk of choice
- 2 tablespoons salted butter or coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
Instructions
- Melt the butter or coconut oil. Place all ingredients in a blender and blend on high until a smooth batter forms. Wait 5 minutes for the batter to thicken.
- Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about ⅓ cup each). Cook the pancakes until the bubbles pop on the top: low and slow is the key! Then flip them and cook until golden on the other side.
- If the remaining batter is very thick, stir in a splash of milk. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
Notes
Store leftover spinach pancakes in an airtight container in the refrigerator for up to 5 days. These pancakes are perfect for meal prep! Make a double batch and you’ll have quick, healthy breakfasts or snacks ready to go.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat in a toaster or microwave directly from frozen.
More green food and breakfast ideas
If you love these spinach pancakes, you’ll love these these breakfast ideas and green food:
- Try this tasty mint smoothie (protein shamrock shake)
- Go for a kale smoothie or spinach smoothie — another delicious way to incorporate leafy greens into your diet
- Try healthy avocado toast
- Make a breakfast quesadilla with spinach tortillas
from A Couple Cooks https://ift.tt/VOKUC0r
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