Spinach Pancakes

If you’ve ever tried a green smoothie, spinach pancakes shouldn’t be too much of a stretch. (Especially since you can’t taste the spinach at all.) But this recipe is even more convenient than a smoothie, because you can prep the pancakes ahead of time, store them in the fridge, and pop them in the toaster for a fast morning.

The batter comes together in about 5 minutes in a blender, without using refined flour or sugar. And kids love the fun colors when you give them a fun name, like “Hulk” pancakes or “Ninja Turtle” pancakes.

If you want even more green ideas for St. Patrick’s Day, be sure to try my popular spinach muffins and green eggs, too.

⭐⭐⭐⭐⭐ Featured Review

“Made them today and kids loved them! I did sprinkle in a few chocolate chips for them but mine had none. All around winner!”

– Christy

Spinach Pancake Recipe Ingredients

• Rolled Oats. Since this recipe is made in a blender, you can use old-fashioned rolled oats instead of flour. They are naturally gluten-free, but make sure to buy certified gluten-free oats if you need a gluten-free recipe. (This prevents cross-contamination during processing.) You can use quick oats, if needed, but don’t use steel-cut oats as they won’t be the same.
• Banana. Use a banana with lots of spots on its skin for the sweetest flavor.
• Spinach. Fresh baby spinach is the easiest to use here. If you end up not using it all, freeze the leftovers!
• Eggs. These act as a binder and help the pancakes fluff up as they cook. I don’t recommend using an egg substitute here, since this recipe is gluten-free. (See my aquafaba pancakes if you want an egg-free option.)
• Maple Syrup. This natural sweetener adds just the right hint of sweetness, so the pancakes taste amazing on their own. My kids like these so much that they never ask for extra syrup when we serve them.
• Olive Oil. A touch of oil helps improve the texture of these pancakes. I use olive oil, but avocado oil would work, too.
• Baking Powder. This helps the pancakes rise better than baking soda does.

How to Make Spinach Banana Pancakes

Step 1:

Add the fresh spinach, eggs, banana, maple syrup, oil, vanilla extract, and milk (or water) to a high-speed blender. Secure the lid and start blending.

Blend until the liquid looks green, without any visible chunks of spinach. Stop and scrape down the sides of the machine, if needed, then blend again. 

Step 2:

Once the liquid looks bright green, add in the dry ingredients, including the rolled oats, baking powder, and salt.

Secure the lid and blend again until all of the oats have been pulverized. The pancake batter will thicken as it rests, so set it aside and start heating a griddle or skillet over medium heat.

Step 3:

When a drop of water instantly sizzles on the hot surface of the pan, you’ll know it’s ready to cook the pancakes. 

Grease the pan with cooking spray or butter, then drop a quarter-cup of batter into the pan.

The spinach pancake batter may be thick at this point, so use a spatula or the back of a spoon to spread it out in the pan, making a pancake about 4 to 5 inches in diameter. 

Cooking Tips

Let the pancake cook for about 2 minutes, or until bubbles appear on top. Slide a pancake flipper under the pancake, and flip the pancake over to cook the other side. This should take about 1 to 2 minutes. 

Remove the pancake from the pan and repeat with the remaining pancake batter. You should get roughly 10 pancakes from this batch, and you may need to lower the heat as you continue cooking the pancakes. (Once the pan is hot, they may cook too fast, before the center can cook through.) 

Serving Tips

Serve spinach pancakes warm with your favorite toppings, like strawberries, Greek yogurt, or any fresh fruit you have on hand. My kids love peanut butter spread on top, sometimes with sliced bananas, too.

Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. 

Spinach Pancakes (in a Blender!)

5 from 3 votes

Whether you're trying to sneak greens into breakfast or you want something naturally green for St. Patrick's Day, these spinach pancakes are the recipe to try. You can blend the batter together in about 5 minutes, and you can't taste the spinach at all. (Seriously!) They're gluten-free and taste delicious enough that you won't even need syrup on top.

prep5 mins cook20 mins total25 mins

Servings:5

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 large eggs
• 1 ripe banana
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 teaspoon vanilla extract
• 1 cup fresh baby spinach , tightly packed
• ¼ cup milk of choice
• 1½ cups old fashioned rolled oats
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt

Instructions

• In a high-speed blender, combine the eggs, banana, maple syrup, oil, vanilla extract, spinach, and milk. Secure the lid and blend until smooth, with no spinach pieces visible.
• Add in the rolled oats, baking powder, and salt and blend again until the batter looks smooth. Stop and scrape down the sides of the machine as needed, to make sure all of the oats are smoothly blended. Set it aside; the batter will thicken as it rests.
• Heat a griddle or skillet over medium heat. You'll know it's ready to cook pancakes when a drop of water instantly sizzles when it hits the pan. Grease the pan with butter or cooking spray, then pour a ¼ cup of batter into the center. Use the back of a spoon to spread out the pancake batter if it's very thick.
• Cook the first side for roughly 2 minutes, or until bubbles start to appear on top. Slide a flipper under the pancake and flip it over so the other side can cook, for about 2 more minutes. Remove the pancake when it's done and repeat with the remaining pancake batter, making roughly 10 pancakes.
• You can keep pancakes warm by placing them on a baking sheet in a 200ºF oven. When they are all done, serve them warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months. Pop them in the toaster on a medium setting to reheat.

Notes

Nutrition information is for approximately 2 pancakes, assuming you get 10 total from this batch. This information is automatically calculated and is just an estimate, not a guarantee.

Tip: You can turn any pancake recipe into spinach pancakes! Simply blend a large handful of fresh baby spinach into the wet ingredients that the recipe calls for using a blender. Then you can pour the blended mixture into the dry ingredients to create a green pancake batter. (You can even do this with a pancake mix from the store!)

Gluten-Free Note: While oats are naturally gluten-free, they can be contaminated during the manufacturing process. Be sure to shop for certified gluten-free oats, if needed.

Nutrition

Calories: 222kcal | Carbohydrates: 29g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 166mg | Potassium: 412mg | Fiber: 3g | Sugar: 8g | Vitamin A: 682IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg

Author: Megan Gilmore

Course: Breakfast

Cuisine: American

Keyword: spinach pancakes

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If you try this Spinach Pancakes recipe, please leave a comment and star rating below, letting me know how you like it.