Start your day with these Spinach and Oat Pancakes. Hearty, colorful, and paired with your favorite toppings they make a wholesome and flavorful breakfast worth waking up for.
These naturally gluten free Spinach and Oat Pancakes are a whole new way to enjoy pancakes. Colorful, hearty and bursting with flavor, you can top with fresh fruit, maple syrup, vegan yogurt, nut butter or whatever you like to top your pancakes with for a nourishing and filling breakfast.
Fresh spinach and freshly ground oats come together for a hearty and flavorful pancake. If you haven’t eaten green pancakes before you’ll be pleasantly surprised how tasty they are. I can’t stop making them. They have become my go-to pancake. You can eat them as you would regular pancakes but know that they are loaded with all the goodness of spinach.
If you love pancakes with a slight twist, you will also like these Pumpkin Pancakes, these Vegan Matcha Pancakes, or these Carrot Cake Pancakes.
Why You’ll Love This Spinach Pancake Recipe
- Simple: All you have to do is throw everything in the blender to make these spinach blender pancakes.
- Versatile: Pancakes are like a blank slate so feel free to throw in your favorite pancake ingredients whether that be nuts, chocolate chips, or fruit.
- Meal Prep Friendly: If you like to get a head start (like me) on your weekly meals to have a stash of healthy breakfasts on hand, you can make these pancakes over the weekend and heat them up during the week. I like to make a double batch, freeze them, and pull them out of the freezer one, or two, at a time. It makes those busy mornings so much easier.
Ingredients
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions for making this spinach oat pancakes recipe.
- Oats: Use old-fashioned oats, not instant or steel cut as they won’t give you the right texture.
- Spinach: Fresh or frozen spinach will both work.
- Baking powder: A touch of baking powder helps these pancakes rise a touch.
- Sugar: You can use white sugar, coconut sugar, or any type of sugar to add some sweetness to the pancakes.
- Milk: Choose your favorite dairy free milk, any type is good. Choose unsweetened so you can control the sweetness of your pancakes.
- Coconut oil: Use coconut oil to fry up the pancakes.
- Vanilla: Add a touch of vanilla extract.
- Salt: A pinch of salt helps bring out the flavor.
Variations
- Add some crunch: Stir in chopped pecans, walnuts, or almonds for a touch of crunch.
- Throw in fruit: Blueberries would add a pop of color and a whole lot more antioxidants or add a banana for some natural sweetness and make spinach banana pancakes.
- Mix in some spice: Add cinnamon, cardamom, or pumpkin pie spice for more warming flavors.
How to Make Spinach Pancakes
Here are the instructions for how to make this vegan spinach pancakes recipe.
Step 1: Combine all the ingredients. Add all of the ingredients to a blender and blend until smooth.
Step 2: Cook the pancakes. Grease a pan with coconut oil and add a quarter cup of batter to the pan for each pancake.
Step 3: Flipping the Pancakes. Cook for 3-4 minutes over low heat, then flip and cook on the other side. You will get about 7 pancakes with this recipe.
Step 4: Serve the pancakes. Top the pancakes with coconut yogurt, fresh fruit, granola, or whatever other toppings you like!
Serving Suggestions
These spinach oat pancakes go well with loads of breakfast dishes. Here are some great examples of what to serve with spinach pancakes:
- Easy Breakfast: Pair them with this Mango Protein Smoothie.
- Dessert: Top with your favorite vegan ice cream and a drizzle of this Vegan Caramel Dip. I also love this Vegan Ice Cream Recipe!
- Lunch: Make for lunch and serve with this Vegan Caesar Salad.
- Snack: Prepare these oatmeal spinach pancakes for a snack and eat with this Frozen Yogurt Bark With Fruit and Granola.
Storage Directions
- Refrigeration: Leftover spinach oatmeal pancakes will keep in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the pancakes in the microwave, toaster, or oven until heated through.
- Freezing: Flash-freeze the pancakes on a cookie sheet or freeze them with pieces of parchment paper in between so you can easily grab one at a time. Let them thaw out before reheating. I like to pull them out the night before so they're thawed out and ready to go in the morning.
Video
Expert Tips
- Blend well: If you have a high-speed blender, use it. Blend until the spinach is completely broken down and you’ve got a smooth batter.
- Frozen spinach: If you can’t find fresh spinach you can use frozen spinach that’s been thawed. Squeeze as much water out of the frozen spinach as you can. If there is too much water in the spinach, it will affect the consistency of the pancakes.
- Let the oil heat up: Don’t pour the pancake batter into the pan until the coconut oil is hot. This will ensure the pancakes don’t soak up too much oil.
- Unflavored coconut oil: If you are worried your pancakes may have a slight coconut flavor pick up a jar of unflavored coconut oil.
- Don’t flip too soon: Everyone may be waiting patiently at the kitchen table but flipping the pancakes before they've had a chance to form their shape will result in them falling apart.
Recipe FAQs
Let the pancakes cook until they are just about solid and the bubbles begin to pop and not fill in. They should lift easily and completely when you try to turn them with a spatula. If they resist when you flip them give them another minute or two to cook.
If your pancakes are falling apart it could be because you didn’t cook them long enough. Flipping too soon may also be the cause. Don’t flip them until they are fairly solid.
Yes, absolutely. Just double the ingredients and you’ll get twice as many.
More Delicious Vegan Pancake Recipes
Spinach Pancakes
Ingredients
- 1 cup oats 100 g
- 1 cup spinach 60 g
- 2 teaspoon baking powder
- 2 tablespoon sugar
- 1 cup dairy-free milk
- 2 tablespoon coconut oil
- 1 dash vanilla
- 1 pinch salt
Instructions
- Add all of the ingredients to a blender and blend until smooth.
- Grease a pan with coconut oil and add ¼ cup of batter to the pan for each pancake.
- Cook for 3-4 minutes on each side on low heat, then flip and cook on the other side. You will get about 7 pancakes with this recipe.
- Top the pancakes with coconut yogurt, fresh fruit, granola, or whatever other toppings you like!
Notes
- Blend well: If you have a high speed blender, use it. If not, blend until the spinach is completely broken down and you’ve got a smooth batter.
- Frozen spinach: If you can’t find fresh spinach you can use frozen spinach that’s been thawed. Squeeze as much water out of the frozen spinach that you can.
- Let the oil heat up: Don’t pour the pancake batter into the pan until the coconut oil is hot. This will ensure the pancakes don’t soak up too much oil.
- Unflavored coconut oil: If you are worried your pancakes may have a slight coconut flavor pick up a jar of unflavored coconut oil.
- Don’t flip too soon: Everyone may be waiting patiently at the kitchen table but flipping the pancakes before they've had a chance to form their shape will result is them falling apart.
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