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These healthy oatmeal 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!
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-style 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 fluffy 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 want 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 healthy smoothy recipes isn’t going to taste like spinach, these healthy spinach pancakes also don’t taste like spinach at all!
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 (learn how to make 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.
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, and 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.
For even better consistency, allow the pancake batter to rest for 10 minutes – though this isn’t necessary.
Preheat 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.
Once ready, stack up on a plate with the toppings of your choice, and enjoy!
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.
- Coconut whipped cream or dairy whipped cream – usually with a big topping of fresh berries or sliced fruits.
- Vanilla butter – a bit of vanilla butter to melt on top. It will taste amazing with a little syrup.
- Mixed berry compote – you can use the linked method for mixed berries or a single berry, depending on what you have available.
- Syrup – a classic addition to any pancake.
- Seed & nut butter – heated up a drizzled over these green pancakes for extra protein and flavor.
- Jam – a drizzle or spoonful of your favorite jam – like this strawberry jam, rose petal jam, or raspberry jam with yogurt and a sprinkle of omega seed mix or granola.
- Chocolate – a square of dark chocolate or milk chocolate (if you make your own, you can adjust the amount of sugar used – if any) to the top of pancakes is delish. Alternatively, you could shave some chocolate over the pancakes or drizzle with healthy homemade chocolate syrup.
- A scoop of ice cream – like this Blackberry Ice Cream or caramel Ice Cream, or you can even get the family involved in making this Simple Vanilla ‘Instant’ Ice-cream In A Bag.
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
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 one banana (mashed).
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’.
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 homemade 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.
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 milk or dairy).
Other pancake recipes
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)
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 milk 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!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
Delicious and SOOOO filling!
5 stars! Easy, delicious and so filling!
Thank you so much, Nicky!
Thank you. Glad you liked them, Nichole!
I’ve just run out of baking soda. Ugh. Can I use baking powder?
Hi Tracy,
Yes, you can. 🙂 I hope you gave it a try!
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!
Thank you for your comment, Irina! So glad you enjoyed the recipe!
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.
Thank you so much for your comment, Hailey. So happy you enjoyed the pancakes.
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”)
Hi Leslie.
Yes, you can use this recipe with the waffle iron.
Absolutely delicious!
Thank you for your comment, Jana.