These wonderfully vibrant green pancakes get their colour from a healthy dose of spinach – there’s no food colouring in sight.
Spinach pancakes are perfect for a savoury brunch and great for baby led weaning and toddlers. Can be vegan or vegetarian.
Getting kids to eat green food isn’t always easy
Kids don’t like their greens? Mine neither.
But how would they feel about green pancakes?
Well there’s only one way to find out – try them.
I have to be honest and admit that my older two kids wouldn’t go anywhere near these pancakes.
Despite (or perhaps because of) multiple readings of Green Eggs and Ham by Dr Seuss* they are very suspicious of green food.
Do these green pancakes taste of spinach?
Yes they do. But I can’t blame that for my kids not trying them as they never got close enough to find out!
It’s not an overly strong taste but they are better as a savoury dish.
What to serve with spinach pancakes?
My three year old enjoys these warm with grated cheese on top.
If you don’t fancy cheese I particularly like making these for a huge vegan brunch with scrambled tofu, roasted tomatoes, avocado, patatas bravas, beans and toast.
More pancake recipes
- Vegan almond butter and banana pancakes
- Sweet potato pancakes with spinach and ricotta
- Buckwheat banana pancakes with courgette
- Sweet potato pancakes
- Vegan crepes
- Pink pancakes
How to make green pancakes with spinach:
To get the spinach really smooth in these pancakes I would recommend making them in a blender. I used my Froothie Optimum G2.3 blender* which did the job perfectly.
If you don’t have one blend the spinach in a food processor or with a hand held blender and then whisk into the batter.
Green pancakes with spinach
Ingredients
- 100 g spinach
- 125 g wholemeal flour I used spelt
- 1 tsp baking powder
- 1 egg or 1 chia or flax egg see instructions
- 200 ml milk I use oat milk
- 1 tbsp sunflower oil plus extra for frying.
- Pinch of nutmeg
Instructions
-
Wash the spinach then heat in a pan until wilted. Remove from the heat and set aside to cool.
-
If making a chia/flax egg grind 1 tbsp seeds in a food processor then mix with 3 tbsp water. Set aside for a few minutes until you have a gloopy paste.
-
Put the spinach into your blender and pulse until broken down. Add the remaining ingredients and blend on high speed until well combined.
-
Heat a little oil in a frying pan over a medium heat and pour spoonfuls of the batter into the pan. I usually use a 1/4 cup American cup measure that I have which makes them the perfect size but use whatever you have.
-
Cook for 3-4 minutes on each side before turning over with a spatula and cooking the other side.
-
Keep warm in a low oven until you're ready to serve them.
-
Can be kept in the fridge for a couple of days once cool or freeze with a sheet of greaseproof paper in between each one to stop them sticking.
Disclosure:
*Affiliate links throughout are marked with an asterix. I only endorse products I am happy with and I have not been paid for this post.
I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission.
Monika Dabrowski
January 25, 2018 at 8:05 amThese look so very appealing, I find green food super attractive! I am sure if you offer these to your children when they are very young and haven’t formed any negative opinions about green food yet they’ll love it.
Mandy Mazliah
January 25, 2018 at 11:33 amThanks Monika – I think that really is the key, getting them young x
Cathy @ Planet Veggie
January 30, 2018 at 12:31 pmYum, a great way to use up some spinach. I put spinach in most things, I love it!
Mandy Mazliah
January 30, 2018 at 5:07 pmMe too, love the stuff!
Kate - gluten free alchemist
January 30, 2018 at 8:12 pmI am a big spinach fan and these pancakes would definitely be welcome on my table. Reckon they would be delicious with a poached egg on top! The colour is beautiful too xx
Choclette
March 5, 2018 at 3:25 pmLove green pancakes. The colour is fantastic and makes for a much more interesting meal. And it’s a good way of sneaking in some extra veg of course 😉
Mandy Mazliah
March 6, 2018 at 11:06 amThanks Choclette!
Nickki
January 20, 2019 at 8:20 pmI think these spinach pancakes look super cool – I would certainly eat them! What a great way to sneak in some extra veg – I would call them Popeye pancakes to appeal to children even more!
Mandy Mazliah
January 21, 2019 at 9:26 pmYou know I don’t think my kids know who Popeye is – I must show them!
Corina Blum
January 21, 2019 at 1:01 pmThey sound delicious! I’m not sure if I’d be able to get my children to eat them or not but at least my 6 year old is happy to try anything now, even though she’ll often only take a bite or two.
Mandy Mazliah
January 21, 2019 at 9:26 pmNo – green is such a tricky colour isn’t it!
Mayuri Patel
January 21, 2019 at 6:31 pmLove the colour of the pancakes. What a brilliant way to get kids to enjoy spinach without much fuss. I’d love to have it with some baked beans and cheese.
Mandy Mazliah
January 21, 2019 at 9:25 pmBaked beans are a great idea – must try that
Heidi Roberts
January 21, 2019 at 6:37 pmI think these would be great with a spicy cottage cheese filling!
Mandy Mazliah
January 21, 2019 at 9:25 pmOoh love that idea!
Cat | Curly's Cooking
January 21, 2019 at 9:21 pmWhat a fantastic colour! They sound very intriguing served with cheese, what a lovely alternative brunch idea.
Mandy Mazliah
January 21, 2019 at 9:24 pmThanks Cat – they’re really good with cheese – my little one loves them