Healthy Oatmeal Spinach Pancakes (GF)

5 from 9 votes
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These blender spinach pancakes use a spinach, yogurt, and oatmeal base for healthy, gluten-free, sugar-free, nutrient-dense green pancakes worthy of a delicious breakfast or dessert! You can’t even taste the spinach!

A stack of green spinach pancakes topped with berry compote

I’m no stranger to pancakes – I’ve recently shared a recipe for Aebleskiver Danish Pancakes (Blueberry Mini Pancake Balls), have recipes for fluffy Japanese pancakes, and a pancake cake – and you may be surprised to hear this isn’t even my first spinach pancakes recipe – I also have these high-protein pancakes! This time, I am making spinach pancakes though – and all with just a blender and pan!

Whether it’s St. Patrick’s day, Christmas time, or you’re wanting a way to beef up your morning pancakes with some extra nutrients, then these spinach pancakes are for you! Not only do they look great, but – just like how adding a massive handful of spinach to your morning smoothie isn’t going to taste like spinach, these healthy spinach pancakes also don’t taste like spinach at all!

A slice of green pancakes

Instead, you get to enjoy some delicious yet healthy oatmeal pancakes with the spinach helping to beef up the nutrients! It’s a great way to get children (or yourself) to eat more greens while enjoying a sweet treat! Plus, these healthy oatmeal pancakes are also 100% wheat-free, gluten-free, refined-sugar-free, and nut-free!

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The ingredients

  • Spinach: I prefer to use baby spinach, which has a milder taste. You can also use frozen spinach – the trick is to allow it to thaw (you can do this in the microwave to speed up the process) and squeeze out all the excess liquid before adding it to the blender.
  • Oats: use rolled oats for this recipe or pre-prepared oat flour. I haven’t tried the recipe with instant oats.
  • Yogurt: you can use Natural or Greek Yogurt. For a dairy-free option, you could use coconut yogurt.
  • Eggs: I use two large eggs. For vegan alternatives, read the FAQs below.
  • Baking soda: it will help to provide lift to the spinach pancakes. Don’t omit!
  • Salt: just a pinch to enhance the flavor of the oatmeal pancakes.
  • Cinnamon: technically optional, but I love adding cinnamon to these spinach pancakes.
  • Oil/Butter (optional): if you have a good non-stick pan, then the oil is actually completely unnecessary for cooking these yummy green pancakes. However, if needed, you can use a little butter or oil (I’d use extra virgin coconut oil) to lightly coat the pan in-between pancakes and avoid sticking.
Ingredients for spinach pancakes

Optional add-Ins

  • Vanilla extract: if you plan on serving these spinach pancakes with a sweet topping, then a little vanilla extract is a wonderful addition.
  • Sweetener: some people like to save the sweetness for their toppings, some don’t. For that reason, this is ‘optional,’ but feel free to add around 1 tsp (or more) of your favorite sweetener: honey, maple, agave, etc.
  • Blueberries: a handful of blueberries added to the spinach pancake batter is all you need for delicious blueberry spinach pancakes. 
  • Chocolate chips: for a sweeter treat, feel free to add some chocolate chips (or even sugar-free chocolate chips) to these oatmeal pancakes. 

How to make spinach pancakes

First, process the oats into a rough flour consistency- it doesn’t matter if some bits are larger though you could also blend into a smoother flour if preferred.

Then add all of the remaining ingredients and blend into a smooth batter.

Steps for making spinach pancakes

For even better consistency, allow the pancake batter to rest for 10 minutes – though this isn’t necessary.

Pre-heat a large non-stick pan over medium-low heat. Use oil/butter if needed or omit.

Steps for cooking pancakes

Scoop around 1/4 cup of the spinach pancake batter to the center of your pan and cook the pancake for between 2-3 minutes per side. You know it’s time to flip when the top of your pancakes start to bubble.

Once ready, stack up on a plate with the toppings of your choice, and enjoy!

Six green pancakes on a plate

How to serve

There are 1001 ways to enjoy these spinach pancakes, so I won’t even try to mention all the different options. Here are some of my favorite simple ways to top these healthy oatmeal pancakes, though. 

You could also serve these green pancakes with savory toppings like whipped goat’s cheese and sauteed mushrooms, roasted tomatoes (or confit tomatoes or garlic). 

a stack of green pancakes with blueberry compote

How to make ahead and store

Make ahead: you can prepare the pancake batter in a covered container in the fridge for 3-4 days. I’ll usually omit the baking soda until before making them – but if you’re saving leftover batter, it should be fine for a day or two. 

Store: cooked spinach pancakes can be stored in an airtight container in the refrigerator for 3-5 days. 

Freeze: allow the pancakes to cool entirely before wrapping or moving to a freezer-safe container and freezing for up to 3 months.

To reheat: warm in the microwave in 10-15 second increments until warmed through or pop in a toaster for a morning treat. 

FAQs

Can I substitute the spinach?

Yes – feel free to substitute the spinach with baby kale. You could also use other greens like watercress or rocket- though they tend to impact the flavor more than spinach and kale. For savory pancakes, you could even add in fresh green herbs like basil, parsley, etc.
Optionally, for really picky eaters, you can even omit the spinach entirely, and these will still be healthy oatmeal pancakes. In that case, I’d recommend bulking up the pancakes with something else instead, like 1 banana (mashed). 

Can you taste the spinach in the pancakes?

Probably the most asked question with these green pancakes, and the answer is no! Spinach has a very neutral flavor that, when blended into a recipe like this oatmeal pancake recipe, practically disappears into the batter while still providing us with all the iron and nutritional ‘good stuff’. 

Can I make these spinach pancakes vegan?

I haven’t actually tried to veganize this recipe yet, though I have done with similar recipes. I suggest omitting the egg and, instead, use 1/2 banana per egg or 1/2 cup applesauce (which will also naturally sweeten the green pancake batter). You may also be able to use chia egg (or flax egg) and increase the protein content. 

Green pancake with vanilla butter on top

Notes

  • You can use this spinach oatmeal pancake batter for waffles too!
  • To keep the pancakes warm before serving, you can keep them in a warm oven around 200ºF/90ºC until serving. 
  • I don’t recommend using a food processor, as it doesn’t blend the spinach as smoothly as you’ll likely have larger pieces of spinach within the pancakes.
  • You could substitute the oat flour for regular all-purpose flour (though they won’t be gluten-free). I suggest using 3/4 all-purpose and 1/4 whole wheat for healthier pancakes. You could also use buckwheat flour. The flours can absorb differently so you may need to slightly thin the batter with more yogurt or a little milk (dairy-free or dairy).

If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Healthy Oatmeal Spinach Pancakes (GF)

5 from 9 votes
By: Samira
These blender spinach pancakes use a spinach, yogurt, and oatmeal base for healthy, gluten-free, sugar-free, nutrient-dense green pancakes worthy of a delicious breakfast or dessert! You can't even taste the spinach!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2

Ingredients  

  • 1 cup rolled oats
  • 1 cup spinach (baby or regular spinach) or baby kale
  • 2 eggs read FAQs for subs
  • 1/4 cup natural yogurt or coconut yogurt for dairy-free
  • 1/4 tsp ground cinnamon powder optional
  • 1/2 tsp baking soda
  • 1/8 tsp salt

Instructions 

  • Process the oats into a rough flour consistency- it doesn't matter if some bits are larger though you could also blend into a smoother flour if preferred.
  • Add all of the remaining ingredients and blend into a smooth batter.
    For even better consistency, allow the pancake batter to rest for 10 minutes – though this isn't necessary.
  • Pre-heat a large non-stick pan over medium-low heat. Use oil/butter if needed or omit.
  • Scoop around 1/4 cup of the spinach pancake batter to the center of your pan and cook the pancake for between 2-3 minutes per side. You know it’s time to flip when the top of your pancakes start to bubble.
  • One ready, stack up on a plate with the toppings of your choice, and enjoy!

How To Make Ahead and Store:

  • Make ahead: you can prepare the pancake batter in a covered container in the fridge for 3-4 days. I'll usually omit the baking soda until before making them – but if you're saving leftover batter, it should be fine for a day or two. 
    Store: cooked spinach pancakes can be stored in an airtight container in the refrigerator for 3-5 days. 
    Freeze: allow the pancakes to cool entirely before wrapping or moving to a freezer-safe container and freezing for up to 3 months.
    To reheat: warm in the microwave in 10-15 second increments until warmed through or pop in a toaster for a morning treat. 

Notes

  • You can use this spinach oatmeal pancake batter for waffles too!
  • To keep the pancakes warm before serving, you can keep them in a warm oven around 200ºF/90ºC until serving. 
  • I don’t recommend using a food processor, as it doesn’t blend the spinach as smoothly as you’ll likely have larger pieces of spinach within the pancakes.
  • You could substitute the oat flour for regular all-purpose flour (though they won’t be gluten-free). I suggest using 3/4 all-purpose and 1/4 whole wheat for healthier pancakes. You could also use buckwheat flour. The flours can absorb differently so you may need to slightly thin the batter with more yogurt or a little milk (dairy-free or dairy)

Optional Add-in Ingredients:
  • Vanilla extract: If you plan on serving these spinach pancakes with a sweet topping, then a little vanilla extract is a wonderful addition.
  • Sweetener: Some people like to save the sweetness for their toppings; some don’t. For that reason, this is ‘optional,’ but feel free to add around 1tsp (or more) of your favorite sweetener,’ honey, maple, agave, etc.
  • Blueberries: A handful of blueberries added to the spinach pancake batter is all you need for delicious blueberry spinach pancakes. 
  • Chocolate chips: For a sweeter treat, feel free to add some chocolate chips (or even sugar-free chocolate chips) to these oatmeal pancakes. 

Read the FAQs for answers to more top questions!!
Course: Breakfast, Brunch, Dessert
Cuisine: American
Freezer friendly: 2-3 Months
Shelf life: 3-5 Days

Nutrition

Calories: 239kcal, Carbohydrates: 30g, Protein: 12g, Fat: 8g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 168mg, Sodium: 510mg, Potassium: 340mg, Fiber: 5g, Sugar: 2g, Vitamin A: 1675IU, Vitamin C: 4mg, Calcium: 100mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 9 votes (5 ratings without comment)

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16 Comments

  1. dawn says:

    i read the nutrition content and that there are 2 servings. can you tell me how many total servings there are so i can calculate the points using the nutrition label? thanks.

    1. Support @ Alphafoodie says:

      Hi Dawn,
      These ingredients are enough for 2 servings (how many pancakes per serving depends on how big you make them). The nutritional information is for 1 serving. I hope that helps.

  2. Nichole says:

    5 stars
    Delicious and SOOOO filling!

    1. Nicky says:

      5 stars
      5 stars! Easy, delicious and so filling!

      1. Support @ Alphafoodie says:

        Thank you so much, Nicky!

    2. Support @ Alphafoodie says:

      Thank you. Glad you liked them, Nichole!

  3. Tracy says:

    I’ve just run out of baking soda. Ugh. Can I use baking powder?

    1. Support @ Alphafoodie says:

      Hi Tracy,
      Yes, you can. 🙂 I hope you gave it a try!

  4. Irina says:

    Made these pancakes today for a light (and a very delicious) dinner. Served with creme fraiche. Absolutely loved it! I think it would be one of my regular recipes now! Thank you so much!

    1. Support @ Alphafoodie says:

      Thank you for your comment, Irina! So glad you enjoyed the recipe!

  5. Hailey says:

    5 stars
    Wow I’m not one for healthy foods, but I stumbled upon you on Pinterest and was utterly fascinated, I just HAD to try!!! And I was legit shocked. SUPER YUMMY AND FILLING!!! DEFINITELY something I will make over and over.

    1. Support @ Alphafoodie says:

      Thank you so much for your comment, Hailey. So happy you enjoyed the pancakes.

  6. Leslie Trail says:

    Do you think I could cook these in a waffle iron? I just got one that has a ceramic coating (not teflon) I am looking for things to cook in it (not real fond of “fluffy waffles”)

    1. Support @ Alphafoodie says:

      Hi Leslie.
      Yes, you can use this recipe with the waffle iron.

  7. Jana says:

    5 stars
    Absolutely delicious!

    1. Support @ Alphafoodie says:

      Thank you for your comment, Jana.