Spinach Oat Pancakes - A Recipe from the Veggie World Collection

Begin your day right with these Spinach and Oat Pancakes. Vibrant, filling, and perfect with your favorite toppings, they create a nutritious breakfast that makes waking up worthwhile.

These naturally gluten-free Spinach and Oat Pancakes offer a refreshing alternative to traditional pancakes. Bursting with color and flavor, they pair excellently with fresh fruit, maple syrup, vegan yogurt, nut butter, or any other toppings you enjoy for a well-rounded and satisfying breakfast.

A stack of spinach pancakes with oatmeal on a plate with fresh fruit.

Combining fresh spinach with freshly ground oats results in a savory pancake that is both hearty and delicious. If you’re new to green pancakes, you’re in for a pleasant surprise; they have quickly become my go-to version. They’re just as versatile as traditional pancakes and are packed with the nutritional benefits of spinach.

If you relish pancakes with a unique twist, consider trying these Pumpkin Pancakes, Vegan Matcha Pancakes, or Carrot Cake Pancakes.

Why You’ll Love This Spinach Pancake Recipe

Simple: Prepare these spinach blender pancakes effortlessly by placing all the ingredients in a blender.
Versatile: Think of pancakes as a blank canvas. Feel free to incorporate your favorite pancake additions, such as nuts, chocolate chips, or fruit.
Meal Prep Friendly: For those who like to get a head start on healthy meals, make these pancakes over the weekend. I suggest making a double batch, freezing them, and then reheating during the week for a quick breakfast. It definitely eases the hectic mornings!

Ingredients

Refer to the recipe card below for detailed ingredient amounts, nutritional information, and step-by-step instructions for preparing these spinach oat pancakes.

Oats: Opt for old-fashioned oats; instant or steel-cut won’t provide the right texture.
Spinach: Both fresh and frozen spinach are suitable.
Baking powder: A little baking powder helps the pancakes rise slightly.
Sugar: Use white sugar, coconut sugar, or your preferred sweetener for the pancakes.
Milk: Choose your favorite unsweetened dairy-free milk to maintain control over sweetness.
Coconut oil: Ideal for frying the pancakes.
Vanilla: Add a dash of vanilla extract.
Salt: A pinch of salt enhances the flavors.

Variations

Add some crunch: Mix in chopped pecans, walnuts, or almonds for an extra texture.
Incorporate fruit: Blueberries provide a pop of color and additional antioxidants; a banana will lend natural sweetness for spinach banana pancakes.
Add spices: Introduce warming flavors like cinnamon, cardamom, or pumpkin pie spice.

How to Make Spinach Pancakes

Follow these simple steps to create delicious vegan spinach pancakes:

Combine all the ingredients: Place everything into a blender and blend until smooth.
Cook the pancakes: Grease a pan with coconut oil and add a quarter cup of batter for each pancake.
Flip the pancakes: Cook for 3-4 minutes on low heat, then flip and cook the other side. The recipe yields about seven pancakes.
Serve the pancakes: Top your pancakes with coconut yogurt, fresh fruits, granola, or other garnishes of your choice!

A stack of green pancakes on a plate topped with creamy yogurt and strawberries.

Serving Suggestions

These spinach oat pancakes pair nicely with a variety of breakfast items. Here are some great serving ideas:

Storage Directions

Refrigeration: Store leftover spinach oatmeal pancakes in an airtight container in the fridge for up to three days.
Reheating: Rewarm pancakes in the microwave, toaster, or oven until heated through.
Freezing: Flash freeze pancakes on a baking sheet or separate them with parchment paper for easy access later. Thaw before reheating; I like to move them to the refrigerator the night before for a quick breakfast in the morning.

Video Instruction

Expert Tips

Blend well: Use a high-speed blender for best results, ensuring spinach is finely blended into a smooth batter.
Frozen spinach: If fresh spinach is unavailable, thaw frozen spinach and squeeze out excess water to avoid compromising pancake consistency.
Heat the oil: Wait for the coconut oil to get hot before pouring the batter to prevent pancakes from absorbing too much oil.
Opt for unflavored coconut oil: If you prefer to avoid any coconut flavor, look for unflavored coconut oil.
Timing is key: Allow the pancakes to set before flipping to maintain their shape.

Recipe FAQs

How do I know when to flip my spinach pancakes?

Wait until the pancakes are nearly solid, and bubbles form without closing up. They should lift easily with a spatula; if they resist, give them another minute or two to cook.

Why do my oat pancakes fall apart?

Pancakes may fall apart if they aren’t cooked long enough or if flipped too soon. Ensure they are solidified before attempting to flip.

Can I make a double batch of these pancakes?

Absolutely! Just double all the ingredients for twice the quantity.