Green pancakes with spinach

These wonderfully vibrant green pancakes get their colour from a healthy dose of spinach – there’s no food colouring in sight. They’re perfect for a savoury brunch and great for baby led weaning and toddlers. Can be vegan or vegetarian.

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 they 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! My three year old enjoys these warm with grated cheese on top. As I’m trying to stick to a vegan diet I didn’t have cheese with mine and enjoyed these for brunch with scrambled tofu, roasted tomatoes, avocado, patatas bravas, beans and toast.

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.

Here’s how to make green pancakes with spinach:

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Green pancakes with spinach

These wonderfully vibrant green pancakes get their colour from a healthy dose of spinach – there’s no food colouring in sight. They’re perfect for a savoury brunch and great for baby led weaning and toddlers. Can be vegan or vegetarian.

Course Breakfast

Cuisine International

Keyword green pancakes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8

Author Mandy Mazliah

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

1. Wash the spinach then heat in a pan until wilted. Remove from the heat and set aside to cool.
2. If making a chia/flax egg grind 1 tbsp seeds in a food processor then mix with 3 tbsp water until you have a gloopy paste.
3. Put the spinach into your blender and pulse until broken down. Add the remaining ingredients and blend on high speed until well combined.
4. 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.
5. Cook for 3-4 minutes on each side before turning over with a spatula and cooking the other side.
6. Keep warm in a low oven until you're ready to serve them.
7. 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.

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