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!
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.