Bright, fluffy, and packed with nutrients, this Green Spinach Pancakes Recipe is my go-to for a colorful, healthy breakfast treat. If you love pancakes but want a boost of greens without any fuss, you’ll be all smiles making these vibrant beauties!

A stack of eight bright green pancakes with a textured surface sits on a white plate, each pancake evenly thick and neatly layered. On top of the stack are three fresh blueberries, glossy and dark blue, with golden syrup being poured over them and flowing down the sides of the pancakes in shiny streams. Around the base of the stack on the plate are several more blueberries, scattered casually. In the soft-focus background, there is another white plate with green pancakes stacked and a white bowl filled with blueberries, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Green Spinach Pancakes Recipe
Top Tip
How to Serve Green Spinach Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Green Spinach Pancakes Recipe

Why You'll Love This Recipe

I can’t tell you how often I’ve gone back to these pancakes when I wanted something that felt indulgent but was still wholesome. They’re simple to whip up, delightfully green, and they never fail to impress.

Vibrant & Natural Color: The baby spinach gives these pancakes their gorgeous green hue—no artificial colors needed.
Gluten-Free & Vegan: Made with oat flour and flax-friendly chia seeds, perfect for a variety of diets.
Protein-Packed Option: Adding protein powder amps up the nutrition without changing the flavor.
Flavorful & Light: A touch of cinnamon and vanilla keeps these pancakes aromatic and not overly sweet.

Ingredients & Why They Work

Before you dive in, make sure you have fresh baby spinach and good-quality oat flour on hand—these are the stars that make your pancakes fluffy and vibrantly green. If you like, grab some unflavored protein powder to add a little extra muscle fuel without affecting taste.

Flat lay of a small mound of light brown oat flour, a small white bowl filled with fine golden ground chia seeds, a small white bowl containing pale off-white baking powder, a pinch of coarse salt crystals on the surface, a small white bowl with warm brown cinnamon powder, two scoops of beige unflavored protein powder, a tall glass of creamy pale almond milk, a bunch of fresh, vibrant green baby spinach leaves, a small white bowl filled with rich amber maple syrup, a small white bowl holding bright green avocado oil, and a small white bowl with clear vanilla extract liquid, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oat Flour: A naturally gluten-free base that’s mild and nutty, perfect for light pancakes.
Ground Chia Seeds: Acts as a vegan egg substitute while bringing omega-3s and fiber to the mix.
Baking Powder: Helps the pancakes rise nice and fluffy.
Salt: Just a pinch to balance all the sweet and savory flavors.
Cinnamon: Adds warmth and subtle spice for a comforting breakfast vibe.
Unflavored Protein Powder: Optional, but great to boost protein without added sweetness or flavor.
Unsweetened Vanilla Almond Milk: Keeps things dairy-free and adds a hint of vanilla flavor.
Baby Spinach: The magic behind the green color and a fresh, mild taste packed with nutrients.
Maple Syrup: Natural sweetness that makes every bite just perfect.
Avocado Oil: A neutral oil to help bind ingredients and ensure a tender pancake.
Vanilla Extract: A splash of vanilla to elevate the overall flavor and aroma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Green Spinach Pancakes Recipe is how easy it is to tailor to your taste and dietary needs. Feel free to experiment with add-ins and toppings to make it uniquely yours!

Protein Boost: I love adding the optional unflavored protein powder to these pancakes—it turns a simple breakfast into a satisfying, muscle-friendly meal that keeps me energized all morning.
Seasonal Twist: Adding a pinch of nutmeg or swapping cinnamon for cardamom gives the pancakes a warm, festive vibe, perfect for chilly mornings or holiday brunches.
Sweetener Swap: Maple syrup is my go-to, but I’ve also enjoyed using agave nectar or even a bit of brown rice syrup when I want a milder sweetness.
Nut-Free Version: If you’re avoiding nuts, simply use oat milk or rice milk instead of almond milk – the pancakes remain just as moist and flavorful!
Extra Green Goodness: For a super spinach punch, try stirring in a tablespoon of finely chopped fresh herbs like mint or basil into the batter before cooking.

Step-by-Step: How I Make Green Spinach Pancakes Recipe

A large clear plastic bowl holds a single thick layer of bright green mixture with a smooth and slightly textured surface. Inside the bowl, a metal whisk with a light wooden handle rests partially submerged in the green mixture. The bowl is placed on a soft beige cloth that sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Your Dry Ingredients with Care

Start by whisking together 1 cup of oat flour, 1 ½ tablespoons of ground chia seeds, 1 teaspoon baking powder, ½ teaspoon cinnamon, a pinch of salt, and 2 scoops of unflavored protein powder if using. Doing this in a large bowl ensures everything is evenly distributed, which helps your pancakes have great texture and rise beautifully.

Step 2: Blend Those Greens and Liquids Until Smooth

Next, toss 2 packed cups of fresh baby spinach, 2 cups of unsweetened vanilla almond milk (or your preferred plant-based milk), ¼ cup maple syrup, 1 tablespoon avocado oil, and 1 teaspoon vanilla extract into your blender. Blend until the mixture is completely smooth and vibrant green—no lumps! This step is what makes these pancakes so beautifully green and wonderfully moist.

Step 3: Gently Fold Wet Into Dry and Let It Rest

Pour the green liquid mixture into your dry ingredients bowl. Stir just until combined—overmixing can make pancakes tough, so be gentle. Then, let the batter rest for 5 minutes. This resting time allows the chia seeds to thicken the batter, which helps your pancakes hold together and get that perfect fluffy texture.

Step 4: Warm Up Your Skillet and Get Ready to Sizzle

Heat a large skillet over medium-low heat until it’s hot but not smoking. Lightly grease it with your favorite fat—cooking spray, ghee, or coconut oil all work beautifully. A well-heated and greased pan is key to getting those golden edges and cooking the pancakes evenly.

Step 5: Cook the Pancakes to Perfection

Pour ¼ cup portions of batter onto your skillet. Cook for about 5 minutes on the first side — watch for bubbles forming on the top and the edges looking set, which tells you it’s time to flip. Carefully flip each pancake and cook for another 3 minutes on the other side, until cooked through and lightly golden. Keep the heat moderate to avoid burning and ensure a tender inside.

Step 6: Serve Warm with Your Favorite Toppings

Enjoy your green spinach pancakes right off the skillet! They’re delicious drizzled with extra maple syrup and topped with fresh fruit, nuts, or a dollop of plant-based yogurt. This vibrant, nutritious breakfast never fails to brighten my morning.

Top Tip

Getting the perfect green spinach pancakes takes just a little attention to detail. Here are some tips to make your Green Spinach Pancakes Recipe shine every single time.

Resting the Batter: Letting the batter rest for 5 minutes after mixing is a game-changer. It gives the chia seeds time to thicken the mixture, resulting in fluffier pancakes that hold together beautifully.
Temperature Control: Cooking on medium-low heat prevents the pancakes from burning before the centers are cooked through. I learned the hard way that patience pays off here!
Blending the Spinach: Blend the wet ingredients until completely smooth for that vibrant green color and to avoid any leafy texture. This step makes the pancakes look as good as they taste.
Greasing the Pan: Lightly grease your skillet before cooking each batch to prevent sticking without making the pancakes greasy. A little avocado oil or coconut oil works wonders.

How to Serve Green Spinach Pancakes Recipe

The image shows two stacks of green pancakes on white plates set on a white marbled surface. The closer stack has about eight thick, bright green pancakes with a slightly rough texture, topped with several fresh blueberries. The front part of this stack is sliced into several triangular pieces, revealing the soft, dense inside. Blueberries are scattered around the plate, with a silver fork holding some pancake pieces. In the background, there is a second smaller stack of green pancakes on a white plate, also decorated with a few blueberries. Nearby, a small white bowl contains a golden syrup. The whole scene looks fresh and vibrant, captured in natural light. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh fruit like sliced strawberries, blueberries, or banana pairs wonderfully with the earthy notes of the spinach. A drizzle of extra maple syrup or a dollop of coconut yogurt adds sweetness and creaminess. For some crunch, sprinkle chopped nuts or seeds on top.

Side Dishes

Serve alongside a vibrant fruit salad or a simple green smoothie for a wholesome brunch. A side of crispy vegan bacon or sautéed mushrooms can add a savory balance if you prefer a heartier meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between stacked pancakes to keep them from sticking together.

Freezing

Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag or airtight container. They’ll keep well for up to 2 months—perfect for busy mornings.

Reheating

Reheat pancakes in a toaster or in a skillet over medium heat until warmed through and slightly crisp on the edges. Avoid microwaving if you want to maintain their texture.

Frequently Asked Questions:

Are these green spinach pancakes gluten-free?

Yes! This Green Spinach Pancakes Recipe uses oat flour, which can easily be gluten-free if you use certified gluten-free oat flour, making it suitable for gluten-sensitive diets.

Can I make these pancakes without protein powder?

Absolutely! The protein powder is optional and can be left out if you prefer. The pancakes will still be delicious and nutritious with the other ingredients.

What can I substitute for ground chia seeds?

Ground flax seeds make a great substitute for chia seeds as an egg replacer. Just make sure to use the same amount to maintain the right texture and binding.

How do I keep the pancakes from sticking to the pan?

Make sure your skillet is preheated over medium-low heat and lightly greased before adding the batter. Avoid using too high heat, which can cause sticking and burning.

Final Thoughts

These Green Spinach Pancakes are truly a delightful way to start your morning with a burst of color, flavor, and nutrition. Whether you’re vegan, gluten-free, or simply love a healthy breakfast, they hit all the right notes. I hope you enjoy making and sharing this recipe as much as I enjoyed creating it. Happy cooking and even happier eating!