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Vegan spinach pancakes – who knew this was a thing? But it is, and it’s delicious. These are perfect for a weekend breakfast or brunch or even a light dinner. And they’re healthy too, made with chickpea flour and lots of fresh spinach.
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The idea of eating spinach pancake sounds great in theory: combine some spinach with a few other ingredients, and voila! You have a pancake that’s both healthy and delicious.
But sometimes, the execution leaves something to be desired.
That’s why I’m going to show you exactly how to make vegan spinach pancakes you can enjoy without guilt.
What are Spinach Pancakes?
Spinach pancakes are a simple but delicious way to increase your greens intake. They can be eaten as a side dish or on their own as an entrée.
They’re also great for picky eaters because spinach is one of the few ingredients in these green pancakes.
Spinach pancakes are made by combining spinach with (all-purpose, chickpea, coconut, almond) flour with or without eggs, then frying them in oil until they reach a golden brown color.
The result is a crispy pancake that’s full of nutrition, and it tastes amazing as well.
Are Pancakes Bread?
Pancakes are a type of batter bread. They are made from a flour-based batter cooked on a griddle or in a frying pan. The batter is usually quite thin, so the resulting pancake is light and soft.
Pancakes are often eaten with syrup, but they can be served with other toppings (such as fruit, caramel, and chocolate sauce) and eaten for breakfast or dessert.
In some countries, pancakes are also served for dinner!
Are Spinach Pancakes Healthy?
Yes, spinach pancakes are a healthy food choice. They are not only nutritious, but they are also tasty.
Spinach pancakes are made with fresh spinach, flour, and soymilk and without eggs for a vegan option. Spinach is an excellent source of vitamins and minerals our body needs (via Healthline).
Moreover, spinach is rich in vitamin K, manganese, folate, vitamin B6 and magnesium.
Spinach also contains antioxidants like lutein and zeaxanthin, which can help protect your body from free radical damage.
Vegan Spinach Pancakes Ingredients
- Spinach – The spinach adds a subtle earthy flavor, which goes very well with the other ingredients.
- Soy Milk – Soy milk adds a nutty flavor and makes the pancakes nice and fluffy.
- Chickpeas Flour – The addition of chickpea flour will not only enhance the taste of your spinach pancakes but also make them more nutritious and filling.
- Cream of Tartar – Cream of tartar has a very mild, sweet flavor that boosts the flavor of spinach pancakes without being too overpowering.
- Salt and Pepper – Salt will enhance the taste of the spinach, while pepper will add a little spice.
Vegan Spinach Pancakes Tools
- Mixing bowl or medium bowl to mix all the dry ingredients
- Blender or food processor to make a batter
- Whisk to mix all the ingredients
- Large pan or skillet to make the pancakes on medium heat
- Teaspoon for oil
Ingredient Additions & Substitutions For This Vegan Spinach Pancakes
Cream of Tartar
Instead of cream of tartar, you can use one teaspoon baking powder and 1/2 teaspoon baking soda.
The baking powder helps the pancakes rise and adds flavor. If you do not have cream of tartar on hand, I recommend adding baking powder to your pancake mix.
Chickpeas Flour
If you don’t have chickpea flour, you can substitute it with any other type of wheat flour; ground nut flour, coconut flour, or almond flour are great options.
Just mix 1/3 cup of powder with 3 cups of water and bring it to a boil until thickened.
Soymilk
If you do not have soy milk at home but still wish to make these pancakes, you can use any other plant-based milk, such as hemp, rice, oat, or almond milk.
Banana
You can add bananas to your spinach mixture to make banana spinach pancakes. We topped the pancakes with a few slices of fresh banana in this recipe.
Oil
You can use coconut oil, avocado oil, or vegan butter to grease your pan. You might also get away with not greasing your non-stick skillet or pan.
How to Make Spinach Pancakes (Step-by-Step)
Ingredients
- 70 g Spinach
- 200 ml Soy milk
- 50 g Chickpea flour (alternative almond or coconut flour)
- 100 g All-purpose flour (or gluten-free flour)
- 10 g Cream of tartar
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Banana to garnish
Instructions
STEP 1: Mix together the chickpea flour, cream of tartar, and salt in a large bowl.
STEP 2: Put the spinach into a blender and blend it with the soy milk until it becomes thick and creamy.
STEP 3: Add the spinach mixture to the dry ingredients and whisk until just combined (you want to avoid having any lumps). Now you should have a smooth batter.
STEP 4: Next, place a large pan over medium-low heat, greasing the pan with a teaspoon (or two) of oil.
STEP 5: Now add 2 tablespoons (or more depending on how big you want your pancakes) of pancake mix to the pan. Cook for 1 minute, flip the pancake and cook an additional 40 seconds.
STEP 6: Continue doing the same process until there is no pancake mix left in the bowl.
Now that your spinach pancakes are done, they’re ready to be served.
What Can You Eat With Spinach Pancakes?
- You can eat this healthy pancake with fruit as a topping. If you’re concerned that the vegan spinach pancake may be too nutty for picky eaters, sweat fruits like bananas will balance out the flavor.
- Top your savory pancakes with Greek yogurt mixed with honey, cinnamon, and vanilla extract. Add granola, nuts, or maple syrup on top if desired.
- Spread on some melted vegan buttery sticks like Earth Balance in place of margarine on your delicious pancakes to make them extra decadent.
Tips About Making This Vegan Spinach Pancakes Recipe
- Ensure your ingredients are all at room temperature before you begin cooking. This will ensure that the batter mixes easily and evenly.
- Make sure that you use fresh spinach leaves. Otherwise, it will be difficult for you to blend them well. The green color of the pancakes come from the greens (no food coloring added).
- Use a non-stick pan when cooking these vegan spinach pancakes, so they are easy to flip over without breaking apart while cooking.
How to Store Vegan Spinach Pancakes
There are so many ways to store these yummy pancakes. You can store them in a freezer bag and keep them in your freezer for up to 6 months.
You can also store them in a refrigerator for up to 3 days. And if you don’t want to freeze or refrigerate your pancakes, you can refrigerate the batter for up to two to four days (Source).
To keep your pancakes fresh, ensure they are appropriately wrapped and sealed with an airtight container.
Can You Use Water Instead of Milk For Pancakes?
Yes, you can use water instead of milk in pancakes. The main difference is that milk has fat and protein, making pancakes softer and fluffier.
Most lactose intolerant people can still enjoy pancakes made with water, although they won’t be as fluffy or moist as those made with milk.
How Thick Should Pancake Batter Be?
The thickness of your pancake batter will depend on what you’re making. If you want thin and crispy pancakes, whisk together the dry ingredients, add water and stir until it’s smooth.
If you want a fluffy pancake with a slightly thicker batter, mix the wet ingredients separately and add them to the dry ingredients. Whisk until homogeneously combined.
How Long Can Pancakes Sit Out?
Pancakes can sit out for two hours after they’re made, but they’ll get soggy if you leave them out for too long.
If you want fresh, crispy pancakes every time, store any extras in the refrigerator. They’ll keep for up to three days.
Other FAQ About Spinach Pancakes
Can I add spinach to the pancake mix?
Yes, you can add spinach to the pancake mix. Add the spinach paste before cooking the batter after mixing all the other ingredients together. It’s better to use frozen spinach than fresh if you add it to the mixture.
Can you blend spinach into Kodiak pancakes?
Yes, you can blend spinach into Kodiak pancake mix. It’s a great way to add more greens into your diet because they blend easily into the batter. If you’re using frozen spinach, defrost it in the microwave first. Then, blend the spinach before adding it to your batter.
Can you freeze pancake batter?
You can freeze pancake batter and use it later, but the texture may be slightly different than what you’re used to. The pancakes will be slightly denser and more doughy when reheated than when they were freshly made.
How long does pancake batter last in the fridge?
Pancake batter can be stored in the refrigerator for two to four days. If you want to make pancakes later, mix up a batch of batter and put it in a covered container in the fridge (Source).
How many pancakes are in a short stack?
A typical short stack consists of three pancakes, but it can be as few as two or as many as four (although it’s rare for restaurants to serve more than four). The average number of pancakes in short stack racks is usually three.
Spinach Pancake
Vegan spinach pancakes - who knew this was a thing? But it is, and it's delicious. These are perfect for a weekend breakfast or brunch, or even a light dinner. And they're healthy too, made with chickpea flour and lots of fresh spinach.
Ingredients
Instructions
- Mix together the chickpea flour, cream of tartar, and salt in a large bowl.
- Put the spinach into a blender and blend it together with the soy milk until it becomes thick and creamy.
- Add the spinach mixture to the dry ingredients and whisk until just combined (you want to avoid having any lumps). Now you should have a smooth batter.
- Next, place a large pan over medium-low heat, greasing the pan with a teaspoon (or two) of oil.
- Now add 2 tablespoons (or more depending on how big you want your pancakes) of pancake mix to the pan. Cook for 1 minute, flip the pancake and cook an additional 40 seconds.
- Continue doing the same process until there is no pancake mix left in the bowl.
- Now that your spinach pancakes are done, they're ready to be served.
Nutrition Information:
Yield: 6 Serving Size: 3Amount Per Serving: Calories: 132Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 226mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 5g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
Conclusion
These vegan spinach pancakes make a delicious breakfast. And they’re incredibly tasty, so you won’t even miss not having eggs or dairy!
You will be the talk of your family and friends when you serve these nutritious vegan pancakes up to the table.
So, there you have it! Our vegan spinach pancake recipe. It’s simple to make, healthy, and delicious. This healthy recipe might just become your favorite pancake recipe. Don’t believe it? Try it!
I hope you enjoy it as much as I do.
Psst! What’s your favorite way to top a stack of pancakes? Let me know in the comment section below.
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