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.
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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 vegan or vegetarian 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
- Healthy butternut squash pancakes
- Pizza crepes
- Pear, chocolate and coconut flour pancakes
- Egg free pancakes with blueberries
- Easy vegan pancakes
Pin green pancakes for later
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.
Green pancakes with spinach
- 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
- Wash 100g spinach leaves 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 100g wilted spinach into your blender and pulse until broken down. Add the remaining ingredients (125g wholemeal flour, 1 tsp baking powder, 1 egg or chia/flax egg, 200ml milk, 1 tbsp oil and pinch of nutmeg) 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 ¼ 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. Cooking them slowly is key here so they don't burn on the outside before they're cooked in the middle.
- 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.
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