Spinach Pancakes- Vibrantly green and nutritious, these pancakes are a dream come true. Spinach pancakes are light, fluffy, and oh-so-good. They are made with fresh spinach, perfectly ripened bananas, and almond milk for a delicious breakfast the whole family will love.
If you're looking for a healthy and delicious vegan breakfast recipe, look no further than these spinach pancakes! Made with simple and wholesome ingredients, they're perfect for those mornings when you're looking for something a little lighter.
I know, I know. You're probably thinking, "Spinach pancakes? Really?" But trust me on this one, these babies are delicious! Not only are they vegan, but they're also full of healthy fresh spinach and potassium-rich bananas. If you're looking for a way to sneak some fruit and veggies into your breakfast rotation, these pancakes are definitely worth trying! Best of all, they only take about 30 minutes to make from start to finish. So give them a try today and see for yourself how tasty they are!
Why You'll Love This Spinach Pancake Recipe
Delicious- These spinach pancakes are absolutely fantastic. The whole family will love them, even the picky eaters!
Freezer-Friendly- These delicious spinach pancakes may be cooked in batches and frozen for later. Simply reheat them in the microwave or oven when you're ready to enjoy them!
Nutritious- Made with spinach, bananas, and almond milk, these spinach pancakes are perfect for starting your day. Packed with nutrients and flavor, these pancakes will leave you feeling satisfied and energized all morning long.
Quick and Easy- This recipe for vegan spinach pancakes is simple to follow, and they take less than 30 minutes to make.
Simple Ingredients- Spinach pancakes are made with just a few simple ingredients that you likely already have on hand.
Equipment Needed To Make These Spinach Pancakes
- Food Blender or Food Processor
- Mixing Bowl
- Non-Stick Skillet
- Measuring Cups
- Measuring Spoons
Ingredients For Vegan Spinach Pancakes
- Almond Milk
- Vanilla Extract
- Baking Powder
- Baby Spinach
- Maple Syrup
How To Make Vegan Pancakes With Spinach
In a blender or food processor, combine spinach, bananas, vanilla extract, and dry ingredients. Blend until smooth. Pour mixture into a mixing bowl and set aside. While the pancake batter is setting, heat a non-stick skillet coated with oil. Pour about ¼ cup of mixture onto the heated skillet and allow it to cook. Once bubbles appear, lift and flip the pancake, then continue to cook them for about a minute. Serve pancakes garnished with fresh strawberries and drizzled with maple syrup.
What to Serve/Pair With Your Spinach Pancakes
These pancakes are delicious on their own or served with a variety of toppings. Here are some ideas to get you started:
- Fresh fruit
- Maple syrup
- Dairy-free yogurt or ice cream
- Vegan chocolate chips or chunks
- Nuts or nut butter
- Dried fruit
- Sliced bananas
- Coconut flakes
- Shredded coconut
Popular Substitutions & Additions
There are endless possibilities when it comes to customizing your vegan spinach pancakes. Here are some popular substitutions and additions:
- Almond Milk- Any type of non-dairy milk can be used in this recipe. I usually use almond milk, but soy, cashew, or coconut milk would also work well.
- Baby Spinach- You could also use regular spinach leaves in this recipe, but I find that baby spinach is easier to blend and results in a smoother pancake batter.
- Vanilla Extract- this ingredient can be omitted if you prefer. Alternatively, you could add a teaspoon of lemon juice or another type of flavoring extract like almond or peppermint.
- Baking Powder- helps the pancakes rise and become fluffy, but it can be omitted if you prefer. If you omit the baking powder, your pancakes will be denser.
- Bananas- Can be replaced with an equal amount of applesauce, pumpkin puree, or sweet potato puree.
- Flour- I usually use all-purpose flour, but you could also use whole wheat flour, gluten-free flour, or a combination of both.
- Strawberries- Any fresh fruit can be used as a topping for these pancakes. Sliced bananas, blueberries, raspberries, or diced apples would also be delicious.
- Maple syrup- This is my favorite pancake topping, but you could also use agave nectar or date syrup.
- Vegan Chocolate Chips- These make a delicious and decadent topping for your pancakes. If you don't have any on hand, you could also use chopped nuts, dried fruit, or shredded coconut.
How To Reheat & Store Pancakes With Spinach
What Is The Best Way To Store Spinach Pancakes?
Vegan pancakes with spinach last the longest in an airtight container stored in the refrigerator.
How Long Will Vegan Spinach Pancakes Last In the Fridge?
When stored properly in an airtight container, leftover spinach pancakes will last up to 3 days in the refrigerator.
Can I Freeze Vegan Pancakes With Spinach?
Yes, you may freeze these spinach pancakes for up to 2 months. Before freezing, be sure to seal them in an airtight freezer-safe bag or container. Allow the pancakes to thaw overnight in the refrigerator before reheating as desired.
How To Reheat Spinach Pancakes?
When you're ready to enjoy stored pancakes with spinach, simply reheat in a skillet on low or in the microwave until they are warmed through.
Spinach Pancake FAQs
Can I use regular spinach in place of baby spinach?
Yes, you can use regular spinach in this recipe, but I find that baby spinach is easier to blend and results in a smoother pancake batter.
Can I Make These Pancakes Gluten-Free?
Yes, you can easily make these pancakes gluten-free by substituting the all-purpose flour for a gluten-free variety.
My Pancakes Aren't Fluffy. What Did I Do Wrong?
There are a few key things you can do to ensure that your pancakes turn out fluffy every time. First, be sure to use fresh ingredients and don't overmix the batter. Second, let the batter sit for a few minutes before cooking so that the baking powder has a chance to activate. Finally, cook the pancakes on a low setting so that they have time to cook through without burning.
Can I make these pancakes without a blender or food processor?
While I have not tried making these pancakes without a blender or food processor, I imagine it would be possible to do so if you finely chop the spinach leaves before adding them to the batter. The pancakes may not be as smooth in texture, but they should still taste delicious.
Do I have to use fresh spinach leaves?
No, you can also use frozen spinach leaves that have been thawed and squeezed of excess moisture. I would recommend using about ½ cup of frozen spinach for this recipe.
Can I double this recipe?
Yes, this recipe can easily be doubled or even tripled if you're feeding a crowd. Simply multiply all of the ingredients by the desired amount and cook as directed.
Don't Forget To Come Back And Let Me Know How Your Spinach Pancakes Turned Out!
Homemade Spinach Pancakes
- 1 cup almond milk
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 3 ripe bananas sliced
- 1 ¼ cup flour
- 1 cup baby spinach
- strawberries to serve with
- maple syrup as desired
- In a food blender or food processor, add almond milk, vanilla extract, baking powder, bananas, flour, and spinach.
- Blend until smooth.
- Pour the mixture into a bowl and set aside for 10 minutes.
- Heat a non-stick skillet over medium-high heat. Spray or gently brush the skillet with some oil.
- Pour ¼ cup of the mixture into the skillet.
- Cook the pancakes until bubbles appear. Lift and flip the pancake and cook for another minute.
- Serve pancakes, with strawberries and drizzled with maple syrup.
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