Easy Spinach Pancakes
These spinach pancakes are a fun twist made with wholesome ingredients in 20 minutes! Made with whole grain oats and no flour, they make a hearty filling breakfast. Everyone loves them—especially kids!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 to 9 medium pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Old Fashioned rolled oats
- 4 cups baby spinach
- 2 large eggs
- 3/4 cup milk of choice
- 2 tablespoons salted butter or coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1/4 teaspoon cinnamon
Instructions
- Melt the butter or coconut oil. Place all ingredients in a blender and blend on high until a smooth batter forms. Wait 5 minutes for the batter to thicken.
- Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about ⅓ cup each). Cook the pancakes until the bubbles pop on the top: low and slow is the key! Then flip them and cook until golden on the other side.
- If the remaining batter is very thick, stir in a splash of milk. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
Notes
Store leftover spinach pancakes in an airtight container in the refrigerator for up to 5 days. These pancakes are perfect for meal prep! Make a double batch and you’ll have quick, healthy breakfasts or snacks ready to go.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat in a toaster or microwave directly from frozen.
Find it online: https://www.acouplecooks.com/spinach-pancakes/