These spinach pancakes are highly nutritious, wholesome completely gluten free and vegan friendly. They are made effortlessly by using a blender and ready in under 20 minutes.
If you are tired of the same old boring pancakes each and every day then you should definitely give these spinach pancakes a try.
Sometimes it's nice to switch things up so this is where these pancakes come into play. I know so many people who don't like to eat vegetables and avoid them where possible.
Most people associate the loathing of vegetables with children but adults can feel the same way too.
Sneaking vegetables into some of your favourite foods is a great way to incorporate the things you hate so much.
Since blogging I have learnt to apply this technique. A good example of that is my No Bake Gluten Free Chocolate Cheesecake and I promise it works.
We all know that mantra about getting your 5 day in fruit and vegetables. Let these pancakes be apart of that 5 a day.
These pancakes are incredibly easy to make and require no effort at all. It's simply a matter of putting everything in the blender to whip into a batter like consistency and then making the actual pancakes.
You can make them alone or use it as an excuse to have some bonding time with the little ones and have them as your little helper.
Plus they even get to reap the benefits of all their hard work.
Reasons to make this recipe
- Takes less than 20 minutes to make.
- It contains vegetables which are iron enriched and nutritious.
- A great way to incorporate vegetables into the diet.
- Perfect for those picky eaters.
- Adult and child friendly.
- A great alternative to plain old pancakes.
- Vegan and gluten free.
Making the oat flour
- Place the oats in a spice grinder.
- Mill into a fine consistency.
The steps
- Add all of the ingredients to your blender.
- Pulse into a smooth batter.
- Heat a non stick tava/crepe pan on medium-low heat.
- Coat the pan with olive oil (I used a pastry brush)
- Pour some of the batter onto the pan.
- Cook the first side (until it starts to bubble) then flip it over and repeat.
- Transfer the pancake onto a cooling rack and repeat with the rest of the batter.
Notes and tips
- This recipe makes about 6 pancakes in total
- Make sure you are using a LARGE banana not small.
- Don't use frozen banana for this recipe use fresh.
- You may want to omit the spices, pink salt and baking powder if making them for toddlers/young children.
- If the batter gets too thick add some more milk, 1 tablespoon at a time until it's loose.
- On the other hand, if the batter is too thin, add 1 tablespoon at a time of oat flour.
- Feel free to garnish the pancakes with whatever fruit you want. I used blueberries and banana.
- If you want to keep the recipe nut free simply use coconut milk or oat milk in place of almond milk.
- For best results, use a high powdered blender like a Vitamix or Blendtec.
- The more spinach you use the darker the hue of green the pancakes will be.
- Use a tava/crepe pan for the pancakes as they will be easier to flip over
More vegan breakfast recipes to try
- Roasted Almond Porridge
- Vegan Chocolate Chip Pancakes
- Tofu Scramble
- Vegan Sweet Potato Waffles
- Blueberry and Banana Overnight Oats
- Chocolate Coconut Porridge
- Peanut Butter Banana Breakfast Smoothie
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Vegan Spinach Pancakes (Gluten Free)
Ingredients
- 2 oz fresh spinach 80g (about 1 cup)
- 2 cups oat flour can use rolled oats, see post (240g)
- 1 large ripe banana
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup almond milk can use oat milk (250ml)
- ½ teaspoon baking powder optional
- ⅛ teaspoon pink salt
Instructions
To make the oat flour.
- Place the oats in a spice grinder.
- Mill into a fine consistency.
To make the pancakes
- Add all of the ingredients to your blender.
- Pulse into a smooth batter.
- Heat a non stick tava/crepe pan on medium-low heat.
- Coat the pan with olive oil (I used a pastry brush)
- Pour some of the batter onto the pan.
- Cook the first side (until it starts to bubble) then flip it over and repeat.
- Transfer the pancake onto a cooling rack and repeat with the rest of the batter.
Notes
- This recipe makes about 6 pancakes in total
- Make sure you are using a LARGE banana not small.
- Don't use frozen banana for this recipe use fresh.
- You may want to omit the spices, pink salt and baking powder if making them for toddlers/young children.
- If the batter gets too thick add some more milk, 1 tablespoon at a time until it's loose.
- On the other hand, if the batter is too thin, add 1 tablespoon at a time of oat flour.
- Feel free to garnish the pancakes with whatever fruit you want. I used blueberries and banana.
- If you want to keep the recipe nut free simply use coconut milk or oat milk in place of almond milk.
- For best results, use a high powdered blender like a Vitamix or Blendtec.
- The more spinach you use the darker the hue of green the pancakes will be.
- Use a tava/crepe pan for the pancakes as they will be easier to flip over
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