Inspired by my spinach muffins and green eggs, you can turn your favorite pancake recipe into this fun green version by adding a handful of fresh baby spinach. When you give the pancakes a fun name, like “Hulk” pancakes or “Ninja Turtle” pancakes, they are a hit with kids, too! If you’ve ever tried a green smoothie before, it’s the same concept. (You can’t taste the spinach at all.) Only you can make these ahead of time and pop them in the toaster for a fast breakfast!
Ingredients You’ll Need
Because you’ll need to use a blender for this recipe, I’m using one of our favorite blender pancake recipes to start with. Banana Oatmeal Pancakes are super-fluffy and gluten-free when you use certified gluten-free oats. These pancakes feature the natural sweetness of banana, plus a touch of maple syrup so you won’t need it as an additional topping. Spread these with your favorite nut butter (or seed butter) for an easy breakfast on the go. If you’d rather use a different pancake recipe, try Protein Pancakes, Chickpea Pancakes (made with no eggs), Almond Flour Pancakes, or Oat Flour Pancakes. All you need to do is blend spinach with the liquid the recipe calls for, then you can stir it in as directed.
How to Make Green Pancakes
In a high-speed blender, add the liquid ingredients first, including the eggs, ripe banana, maple syrup, oil, vanilla extract, and milk or water. Add the fresh spinach, then 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. 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. When a drop of water instantly sizzles when it touches the hot surface, 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. Let the pancake cook for roughly 2 minutes, or until bubbles start to 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.) Serve spinach pancakes warm with your favorite toppings, like strawberries, Greek yogurt, or any fresh fruit you have on hand. 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. Can you freeze spinach pancakes? Yes, you can store these green pancakes in an airtight container in the freezer for up to 3 months. Separate them with parchment paper to prevent sticking. You can toast these directly from frozen, but the outside may become crispier before the inside is warmed through. For the best re-heating results, let them thaw in the refrigerator overnight before popping them into a toaster. Can I make different pancake flavors? Yes, you can sprinkle blueberries or chocolate chips into each pancake as it cooks on the first side for fun flavor options. When you flip the pancake over, the add-ins will cook into the pancake. Are these pancakes dairy-free? They are when you use non-dairy milk, like almond milk, oat milk, or soy milk. Looking for more make-ahead breakfast ideas? Try my copycat Starbucks Egg Bites (made with cottage cheese), Peanut Butter Granola, or Banana Baked Oatmeal. If you try this Spinach Pancakes recipe, please leave a comment and star rating below letting me know how you like it.
