If you’re looking to jazz up your breakfast or brunch table, I absolutely love sharing this Vibrant Spinach Pancakes Recipe with friends — it’s got this stunning green hue, thanks to fresh spinach, that practically shouts “eat me!” without shouting spinach-y flavor at all. When I first tried these pancakes, I was surprised at how light, fluffy, and surprisingly flavorful they are, even without eggs or dairy. Stick around because you’ll find these pancakes aren’t just pretty; they’re ridiculously easy to master and endlessly versatile.
Why You’ll Love This Recipe
- Vibrant & Inviting Color: The fresh baby spinach blends into a beautiful, natural green that makes your pancakes pop without any artificial dyes.
- Plant-Based & Allergy-Friendly: Made with gluten-free flour and dairy-free milk, it’s perfect whether you’re vegan, gluten-free, or just avoiding eggs and dairy.
- Surprisingly Mild Flavor: You won’t even taste the spinach—just a light, fresh hint that pairs well with sweet or savory toppings.
Ingredients You’ll Need
The ingredients list is simple but thoughtfully balanced to keep the pancakes fluffy, light, and, of course, vibrantly green. I love using fresh baby spinach for its mild taste and smooth blend, plus gluten-free flours here hold everything together beautifully.
- Gluten free all purpose flour: Opt for a blend that contains xanthan gum to help keep your pancakes tender and cohesive.
- Flax seed, fresh ground: This acts as a wonderful egg substitute, plus adds a gentle nutty note.
- Baking powder: Your secret to fluffy pancakes—fresh is always best for rise.
- Baking soda: Combined with the vinegar or lemon juice, it reacts to give extra lift.
- Sea salt: Just a pinch enhances flavor and balances the sweetness.
- Fresh baby spinach: Use vibrant leaves for the best color and smoothest blend; the younger, the better.
- Dairy free milk: The recipe allows a bit of wiggle room here — start with 1/2 cup and add more if the batter’s thick.
- Apple cider vinegar or lemon juice: This acid activates the baking soda and brightens the whole flavor.
Variations
I’ve tried quite a few spins on this Vibrant Spinach Pancakes Recipe, and I encourage you to make these your own — the batter loves add-ins and tweaks!
- Sweet Touch: When my family wants breakfast-for-dessert vibes, I add a splash of vanilla and a dash of cinnamon into the batter, then drizzle everything with maple syrup. It’s like a breakfast hug.
- Savory Upgrade: For a savory stack, stirring in some minced garlic and a pinch of sea salt before cooking takes the flavor up a notch. I sometimes layer these pancakes with hummus and sliced veggies as a sandwich.
- Nutty Add-Ins: I sprinkle in some chopped walnuts or pumpkin seeds right before flipping for a fun crunch and extra nutrition.
- Herbal Twist: Fresh herbs like chives or dill stirred in gently create a lovely fresh finish that works beautifully for lunch or light dinner.
How to Make Vibrant Spinach Pancakes Recipe
Step 1: Mix your dry ingredients with care
Start by whisking together your gluten free flour, ground flax seed, baking powder, baking soda, and sea salt in a big bowl. This combo gives structure and rise to your pancakes. I like using a whisk rather than a spoon here to make sure everything’s evenly incorporated, so each bite is perfectly textured.
Step 2: Blend the spinach base
Pop your fresh baby spinach, dairy free milk, and the apple cider vinegar or lemon juice into your blender. Give it a whirl on high speed until it’s completely smooth—no leafy chunks! This part creates that gorgeous green batter and moist pancake texture. If your spinach isn’t blending smoothly, add a splash more milk to help it along.
Step 3: Combine and fold gently
Pour the spinach mixture into your dry ingredients. Fold everything together carefully — you want just enough mixing to combine but avoid overworking the batter, or you’ll lose that fluffy texture. Your batter should be thick enough to hold shape but loose enough to spread slightly once on the griddle.
Step 4: Cook low and slow for vibrant green pancakes
Heat your griddle or skillet over medium-low heat and add dairy-free butter or oil. Patience is key here: a lower temperature helps keep the pancakes bright green instead of browning too quickly. Once the pan’s hot and the butter melted, scoop about 3-inch circles of batter. Wait until you see bubbles forming on the surface before carefully flipping. This usually takes about 2-3 minutes per side. Flip gently and cook for another 2 minutes or until set.
Pro Tips for Making Vibrant Spinach Pancakes Recipe
- Blend Thoroughly: I learned early on that no chunks mean no bitter spinach bits; strain if needed for super silky batter.
- Control Your Heat: Medium-low heat is your friend to keep pancakes green and prevent burning—patience pays off!
- Rest the Batter Briefly: Letting the batter sit 5 minutes helps activate the flax seed and baking powder for fluffiness.
- Avoid Overmixing: Overworking the batter can make pancakes tough—mix gently until just combined.
How to Serve Vibrant Spinach Pancakes Recipe
Garnishes
I usually go simple with my garnishes—maple syrup is my go-to for a sweet finish that doesn’t overpower the subtle spinach flavor. But when I’m feeling savory, a dollop of dairy-free yogurt or avocado slices sprinkled with flaky sea salt and a pinch of chili flakes really elevate the dish.
Side Dishes
My family goes crazy for these alongside crispy roasted potatoes or a fresh fruit salad to balance that earthy green. Another favorite combo is a bright tomato salsa or even a quick homemade guacamole for a southwestern vibe.
Creative Ways to Present
For special occasions, I like stacking them tall and layering between with whipped coconut cream and fresh berries—turns brunch into a flourishing centerpiece. I also tried making mini versions for a fun appetizer platter with toppings like smoked salmon and dill cream cheese (vegan options, of course!), which totally wow guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover pancakes in an airtight container in the fridge for up to 3 days. To keep them from sticking, I separate each pancake with parchment paper. That way, when it’s time for round two, you can grab just the amount you want without a mess.
Freezing
These pancakes freeze beautifully. After cooling completely, lay them flat in a single layer on a baking sheet and freeze, then transfer to a zip-top bag. They keep well for up to 2 months—great for meal prep or quick breakfasts on busy mornings.
Reheating
To reheat, I pop them in a toaster or warm gently in a skillet over low heat until heated through and slightly crisp again. I avoid the microwave when I can because it tends to make them a little soggy. You want to keep that delicate texture!
FAQs
-
Can I substitute regular flour for the gluten free flour in this Vibrant Spinach Pancakes Recipe?
Absolutely! You can use all-purpose wheat flour if gluten isn’t a concern for you. The pancakes might be a bit more tender and less crumbly, but the cooking time and process stay the same. Just keep an eye on the batter’s consistency as every flour type absorbs liquids differently.
-
How do I make sure my spinach pancakes turn out bright green and not dull?
The key is cooking them on medium-low heat so they don’t brown too quickly. Also, blending the spinach thoroughly into the milk and acid mixture creates that vibrant color without ugly clumps. Using fresh spinach and not overcooking them helps maintain the color and fresh flavor.
-
Can I sweeten the batter directly, and what would you recommend?
You can add a teaspoon or two of natural sweeteners like maple syrup, coconut sugar, or agave to the batter if you want a subtle sweetness baked right in. I usually leave it neutral because topping with syrup or fruit lets everyone customize their flavor.
-
Is it necessary to use flaxseed in this recipe?
While the fresh ground flaxseed acts as a binder and provides omega-3s, if you’re out, you can try replacing it with chia seeds or even a commercial egg replacer. Without it, the texture might be slightly different and less cohesive, but the pancakes will still taste great.
Final Thoughts
Honestly, this Vibrant Spinach Pancakes Recipe holds a special place in my kitchen routine—there’s just something magical about serving up something so simple yet so bright and nourishing. Whether it’s breakfast, brunch, or a snack, these pancakes spark smiles and often inspire me to get a little creative with toppings and sides. I’m confident you’ll enjoy making—and eating—these pancakes as much as I do; if you give them a try, let me know your favorite variations!
Print
Vibrant Spinach Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 12 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These vibrant and nutritious Spinach Pancakes are made with gluten-free flour and fresh baby spinach blended into the batter, resulting in a bright green, plant-based pancake that’s both delicious and visually appealing. Perfect for a healthy breakfast or brunch, these pancakes are dairy-free, naturally flavorful, and can be enjoyed sweet with maple syrup or savory with garlic and sea salt.
Ingredients
Dry Ingredients
- 1 cup gluten free all purpose flour
- 1 tablespoon flax seed, fresh ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet Ingredients
- 1 1/2 cups fresh baby spinach
- 1/2 to 3/4 cup dairy free milk (adjust for batter consistency)
- 1 tablespoon apple cider vinegar or lemon juice
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the gluten-free flour, freshly ground flax seed, baking powder, baking soda, and sea salt until evenly mixed. Set aside to prepare the wet ingredients.
- Blend Wet Ingredients: In a blender, add the fresh baby spinach, dairy-free milk, and apple cider vinegar or lemon juice. Blend on high speed until the mixture is smooth with no visible spinach pieces, creating a vibrant green liquid base for your pancakes.
- Mix Batter: Pour the blended spinach mixture into the bowl with the dry ingredients. Gently fold the wet and dry components together just until combined; avoid over-mixing to keep the pancakes light and fluffy.
- Preheat Griddle: Place a griddle or non-stick skillet on the stovetop over medium-low heat. Low heat is key to maintaining the bright green color of the pancakes. Add a small amount of dairy-free butter or oil to the surface and allow it to melt evenly.
- Cook Pancakes: Once the griddle is heated and butter is melted, pour batter onto the griddle forming circles about 3 inches in diameter. Cook on the first side until bubbles appear on the surface, then carefully flip and cook for another minute or two until both sides are cooked through and golden.
Notes
- These plant-based pancakes have a naturally vibrant green hue without any artificial dyes or flavors.
- The fresh spinach flavor is subtle; you won’t taste the greens, making these perfect for kids or those hesitant about vegetables.
- Sweeten the pancakes with maple syrup or enjoy them savory by adding minced garlic and sea salt to the batter or as a topping.
- Adjust the amount of dairy-free milk to achieve your preferred batter consistency.
- Use a non-stick griddle or skillet for best results and easier flipping.
Nutrition
- Serving Size: 3 pancakes
- Calories: 139
- Sugar: 3 grams
- Sodium: 149 milligrams
- Fat: 3 grams
- Saturated Fat: 0 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 17 grams
- Fiber: 7 grams
- Protein: 4 grams
- Cholesterol: 0 milligrams
