Made with fresh spinach, this recipe for spinach pancakes has become an all-time reader favorite! The pancake batter is prepared in the blender, and in 15 minutes the pancakes are done! Made with simple ingredients, the pancakes are fluffy, and great breakfast idea.
Quick Spinach Pancakes
These Green Spinach Pancakes are easy to make and even easier to eat. Readers have given this recipe over a hundred 5-star reviews! ⭐️⭐️⭐️⭐️⭐️
This alternative is healthier and great for people who are on a gluten free diet.
Here are some more ways we love these pancakes:
- add in a pinch of cloves and chopped peaches – Yes!
- mixed with a spoonful of pumpkin pie spice mix and some chopped peacans – Of, course!
- add in some chopped strawberries – no brainer!
Made with only simple ingredients so it wont be hard shopping for the ingredients.
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Oats/Flour: I’m going to give you two ways to make these pancakes. The first is the OG pancakes made with oats that you then blender until you have homemade oat flour. Or, the second way is that you can use all-purpose, white wheat flour, store-bought oat flour or a gluten-free one-for-one blend.
- Spinach: the star of the show – spinach! You will need a cup of fresh spinach for this recipe. Don’t pack in the spinach or your pancakes may become soggy in the middle. I have made this recipe with frozen spinach before (added it frozen to the blender), and while it works in a pinch, fresh spinach doesn’t have as strong of a spinach flavor and we preferred the taste of fresh spinach pancakes better.
- Banana: a medium banana with lots of brown spots works best for this recipe.
- Oil: you can use mild olive oil, coconut oil or melted butter in this recipe.
- Milk: you can use regular milk or a plant-based milk such as almond, hemp, soy, rice or oat milk.
- Egg: one large egg is needed to bind everything together.
- Spices, cinnamon, vanilla extract and salt: I love adding a pinch of cinnamon and vanilla extract to my spinach pancakes to really up the taste factor. But you can also omit these spices if you prefer. I also have a list below of other fun ingredients you can add to the pancakes if you are feeling fancy.
Fluffy Spinach Pancakes
- Flour: in a medium bowl, add flour (all-purpose, white whole wheat, store-bought oat flour or a gluten-free one-for-one blend).
- Blend: in a blender, add in the banana, spinach, egg, milk, oil, cinnamon and vanilla, and blend on medium-high until completely smooth. Pour these ingredients into the bowl with flour and mix well.
- Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop 2-3 tablespoons of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. Flip and cook for another 2-3 minutes or until golden brown.
- Serve: let cool slightly and serve.
You can add fruit of choice, yogurt or agave as an healthier syrup alternative or even syrup made out of dates. I hope you enjoy.