Spinach Pancakes Recipe

Eat your greens with my spinach pancakes recipe! These gluten-free pancakes are a naturally sweet delight, flavored with banana, cinnamon, and vanilla extract. Best of all, they include fresh spinach for extra nutrition without compromising on flavor. 

Spinach blender pancakes 

Calling all picky eaters – meet your new favorite way to eat veggies!

My blender pancakes sneak fresh spinach into the mix for strong bones, improved heart health,  and vision support. This powerhouse ingredient gives your pancakes a vibrant green shade, but don’t worry… I promise they won’t taste green. 

Maple syrup and a ripe banana make these pancakes perfectly sweet, with cinnamon and vanilla for extra flavor. Just add your favorite toppings and enjoy. 

If you struggle to meet your vegetable goals the old-fashioned way, give this recipe a try; you won’t regret it!

Ingredients needed

Here’s a little bit about everything that goes into my spinach pancake recipe:

• Rolled oats: The base of these spinach bakes is 2 cups of rolled oats, blended into a fine oat powder. This is an easy hack to create inexpensive, gluten-free flour. 
• Banana: I use 1 medium, ripe banana for flavor, sweetness, and binding. The spottier the banana, the sweeter your pancakes will be!
• Egg: 1 egg helps keep these gluten-free pancakes from crumbling once cooked and adds a spot of protein. 
• Almond milk: 1 cup of almond milk gives our pancake batter moisture. 
• Maple syrup: I love a natural sweetener! These pancakes call for 3 tbsp maple syrup, though you can adjust this based on your desired sweetness. 
• Vanilla: 1 tsp vanilla extract adds a sweet warmth. 
• Baking powder + baking soda: To help your blender pancakes get nice and fluffy, you’ll need 1 tsp each of baking powder and baking soda. 
• Salt: ¼ tsp salt makes all of our ingredients shine!
• Cinnamon: 1 tsp cinnamon is the perfect addition to banana pancakes. Plus, it does some major lifting in masking the spinach flavor.
• Fresh spinach: My secret ingredient! These pancakes contain 3oz of fresh spinach, though you’d never know it from taste alone. This sneaky veggie hack is perfect for kids, picky eaters, and anyone else trying to eat more greens. 

Kitchen tools required

To make these spinach pancakes, you’ll just need:

• High-speed blender 
• Spatula (for scraping down the sides!)
• Turner 
• Skillet 
• Cooking spray

You’ll also need some measuring cups, including 1 cup, 1 tbsp, 1 tsp, ½ tsp, and ¼ tsp. 

How to make spinach pancakes 

Start by adding 2 cups of rolled oats to a high-speed blender. Grind the oats until they form a powdery, flour-like consistency – an easy way to make oat flour!

To your ground oats, add 1 medium ripe banana, 1 egg, 1 cup of almond milk, 1 tsp vanilla, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 tsp cinnamon, and 3oz fresh spinach. Blend well until combined, scraping down the sides as necessary. 

Let your batter rest for about 10 minutes; this will help it thicken as the oats fluff up. Then, pour ¼ cup of butter into a greased skillet heated over medium-low. 

Flip your spinach pancake once bubbles have formed and the bottom is a lovely golden brown. 

Repeat until all of your spinach pancakes are cooked, then dig in.

Recipe tips

Below are some common blender pancake questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve spinach pancakes 

These blender pancakes are absolutely scrumptious, served with your favorite pancake toppings. I suggest butter and real maple syrup, though you can also add fresh fruit or a quick berry compote for extra nutrition. 

Want a yummy smoothie pairing? Try one of my favorites:

• Coffee Protein Smoothie
• Blueberry Muffin Smoothie
• Banana Date Smoothie
• Orange Creamsicle Smoothie

Do you taste the spinach in these blender pancakes?

The spinach in this recipe is for its vitamins and minerals, not its flavor. 

Fresh spinach has a mild flavor that is easily overpowered by sweet banana, maple syrup, and vanilla extract. Rest assured, these pancakes won’t taste green!

What are the benefits of adding spinach to pancakes?

I love adding spinach to traditional sweet recipes like pancakes, muffins, and smoothies. With the right combination, it won’t affect the flavor, just the nutrients.

Spinach is high in fiber, a great source of iron and calcium, and rich in antioxidants. This translates to some serious health benefits, including:

• Improves digestion 
• Supports skin health
• Strengthens immune function
• Improves bone health
• Reduces oxidative stress
• Regulates blood pressure 
• Promotes eye health
• Fights cancer 

The benefits go on! I highly recommend this simple way to add more spinach to your regular diet. 

Are these spinach pancakes gluten-free?

These pancakes are naturally gluten-free, using oat flour as their base. 

To ensure your breakfast is celiac-safe, purchase certified gluten-free oats; most brands have a may-contain warning as they’re processed on the same machinery as other grains. 

How do I make vegan spinach pancakes?

This recipe is almost entirely plant-based, minus the egg. For a vegan version, simply swap this egg for a flax egg (1 tbsp flax meal + 2.5 tbsp water) or a vegan egg replacement. 

Can I meal-prep spinach pancakes?

Technically, you could meal prep these pancakes, though their texture is always going to be best fresh from the stove. Instead, I recommend meal prepping my Spinach Banana Blender Muffins!

These muffins come together in under 30 minutes, using the blender for easy mixing. They’re perfect for meal prep and easier to eat on-the-go than a stack of pancakes. 

Storing leftovers

Store leftover pancakes in an airtight container. They will keep for 2-3 days in the refrigerator, though they’re best enjoyed fresh and warm. 

Reheat in the microwave, or pop them in the toaster for crispy edges (pro tip). 

If you liked this recipe, you’ll want to try these!

Looking for more tasty breakfast inspiration? These recipes have you covered:

• Almond Croissant Baked Oatmeal
• Turkey Breakfast Burger With Chipotle Aioli
• Apple Cinnamon French Toast Casserole
• Blueberry Muffin Protein Overnight Oats
• Sweet Croissant Breakfast Casserole

All recipes by Erin Morrissey and Photos by Sierra Inn