Description
Delicious and nutritious Green Spinach Pancakes made with oat flour, packed baby spinach, and optional protein powder. These vibrant green pancakes are gluten-free, vegan, and perfect for a healthy breakfast or brunch, offering a wholesome, colorful start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour
- 1 1/2 tablespoons ground chia seeds
- 1 teaspoon baking powder
- pinch of salt
- 1/2 teaspoon cinnamon
- 2 scoops unflavored protein powder (optional)
Wet Ingredients
- 2 cups unsweetened vanilla almond milk (or plant based milk of choice)
- 2 cups packed baby spinach
- 1/4 cup maple syrup
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together oat flour, ground chia seeds, baking powder, cinnamon, salt, and protein powder if using until evenly mixed.
- Blend Wet Ingredients: Place baby spinach, almond milk, maple syrup, avocado oil, and vanilla extract in a blender and blend until the mixture is smooth and spinach is fully incorporated.
- Mix Batter: Pour the blended wet ingredients into the dry ingredient bowl and stir gently until just combined. Let the batter rest for 5 minutes to allow chia seeds to thicken the mixture.
- Heat Skillet: Preheat a large skillet over medium-low heat until hot, then grease it lightly with cooking spray, ghee, coconut oil, or oil of your choice.
- Cook Pancakes: Pour 1/4 cup portions of batter onto the hot skillet. Cook each pancake for 5 minutes on the first side until bubbles appear and edges look set.
- Flip and Finish Cooking: Gently flip pancakes and cook for an additional 3 minutes on the other side until cooked through and golden.
- Serve: Serve the pancakes warm with extra maple syrup and your favorite toppings such as fresh fruit or nuts.
Notes
- These pancakes get their vibrant green color naturally from the baby spinach, without any artificial coloring.
- Use ground chia seeds as an egg substitute to keep the recipe vegan and add omega-3 fatty acids.
- Oat flour can be substituted with gluten-free oat flour if needed to ensure the recipe remains gluten-free.
- If you prefer, you can replace maple syrup with agave nectar or another liquid sweetener.
- To make the pancakes nut-free, choose a nut-free plant-based milk instead of almond milk.
Nutrition
- Serving Size: 1 serving
- Calories: 289 kcal
- Sugar: 13 g
- Sodium: 201 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 3 mg
