vegan Spinach Pancakes – The Original Spinach Pancake! wildly vibrant green and plant based, you can sweeten with maple syrup, or enjoy as a savory stack or protein rich sandwich bread with some minced garlic and sea salt.
recipe originally published October 24, 2011
Spinach Protein Pancakes
These vegan green protein pancakes have long held the title as most popular pancake on spabettie. Loved by everyone with a whimsical side, those who love greens, and those looking for an alternative sandwich bread!
I was craving this sandwich for a week.
Spinach Pancakes make the best sandwiches. We use these protein pancakes to make a more traditional ‘deli style’ sandwich, but this time it was simple but delicious.
This triple decker started with a generous spread of garlic chive hummus, and stacked with kale and sliced roma tomato, this is a perfect sandwich full of fresh flavor.
Make a big batch of green pancakes! Keep them in the fridge all week for quick breakfasts or sandwiches. If I know I am making them for sandwiches, I will season them with savory flavors.
If I know I want some as a sweet stack, I’ll make those first and then add savory flavor. These are so quick to make though – throw handfuls of spinach in the blender while you heat the griddle…
I know they look odd (they are vibrant!), does a spinach pancake sound good to you?
printable Spinach Pancakes recipe:
- Combine flax with water, set aside to gel.
- Pulse spinach and flax gel in blender until blended. Add flour and baking powder, blend until completely combined.
- Pour in 1/4 cup increments onto heated nonstick griddle over low heat*, flipping once when cooked through.
- *Low heat keeps the bright green color, a higher heat may brown.
dairy, egg, soy, oil, and gluten free, vegan
Spectrum Essentials Organic Ground Flaxseed, 24 Ounce
Bob's Red Mill Gluten Free All Purpose Baking Flour, 22-ounce
365 Everyday Value, Baking Powder, 10 Ounce
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Amount Per Serving:Calories: 139 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 149mg Carbohydrates: 17g Fiber: 7g Sugar: 3g Protein: 4g
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Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
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