The Original Vegan Spinach Pancake recipe! Learn how to make dye free green pancakes that can be sweet or savory, as a stack of pancakes or a sandwich.
recipe originally published June 7, 2010
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Dye free green pancakes
These vegan green 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!
These naturally green pancakes are a super popular recipe all year long.
With spabettie readers, Green Pancakes are all the rage for St Patricks Day and Halloween.
This easy recipe has a super short and all natural ingredient list, making it a popular recipe for moms wanting their kids to eat more veggies. That fantastic green hue is not from dyes, it is from spinach!
Read the how to make green pancakes section for tips on getting that great green color.
Do spinach pancakes taste good?
Absolutely one hundred percent, spinach pancakes taste great! Spinach does not add much flavor. Whether you add savory spice or sweeten these pancakes, the spinach is not prominent at all. The neutral flavor of spinach makes these green pancakes versatile, whether as a savory sandwich or a sweet stack of pancakes.
Spinach just adds a beautiful and natural green color!
How to make green pancakes
These pancakes are quick to make! I combine the fresh spinach with the liquids in a blender - blend until completely smooth. I then sift the dry ingredients into a bowl, and slowly pour the spinach liquid into the dry - whisking continually.
To make these vegan spinach pancakes, the flax is the equivalent of an egg.
You can add a banana or sweetener to the pancake batter, or make savory with a pinch of salt, some minced garlic, fresh basil.
How do you keep the pancakes green? Low and slow! Very low temperatures and a bit of patience are all it takes for your spinach pancakes to be green rather than brown with slightly green edges.
How to serve spinach pancakes
These gluten free vegan spinach pancakes make the best sandwich bread. We use these protein pancakes to make a more traditional ‘deli style’ sandwich, but this time it was simple but delicious.
This colorful sandwich is a colorful crunchy stack of red pepper hummus, greens, avocado, tomato, and pickled onion - a perfect sandwich full of fresh flavor.
You can sweeten the pancake batter (with a banana, maple syrup or your sugar preference), or enjoy as a savory stack or protein rich sandwich bread by adding minced garlic and sea salt to the batter.
Make an epic breakfast sandwich
We use these spinach pancakes for sandwiches just as often as we enjoy them as a sweet green stack. Breakfast sandwiches are one of my favorites, and here's how I assemble one:
- spinach pancake
- vegan egg (scramble or Folded Egg)
- vegan sausage
- our favorite dairy free cheese
- ketchup
Green pancakes work well as bread for this Vegan Breakfast Sandwich, too. The ingredient combinations are endless.
How long do spinach pancakes last? Storage tips
Spinach Pancakes will last a week in the fridge. Once they are completely cooled, tightly wrap the pancakes or store in a container with a sealing lid.
These pancakes can also be frozen if you are meal prepping for longer than one week. Separate each serving stack with parchment, tightly wrap and store in a sealing freezer bag. Use the frozen pancakes within 2 months.
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- Best Vegan Mushroom Burgers: really. they are the best. they stand up to a slice down the middle without squishing out the sides, and the flavor is fantastic!
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- Salt and Vinegar Crackers: a low carb, gluten free cracker! this super simple recipe gives you a crispy thin vehicle for all of your favorite dips.
- Vegan Goat Cheese: another tasty recipe that I have made for years. each batch turns out different - some crumbly, some smooth and spreadable, always tasty!
- Vegan Chicken Nuggets: years ago I made this gluten and soy free vegan chicken. these have been buffaloed, barbecued, and stuffed with (vegan) mozzarella!
Did you make these green pancakes?
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Spinach Pancakes
plant based and wildly vibrant green, you cannot even taste the spinach! sweeten these dye free green pancakes with maple syrup, or enjoy spinach pancakes as a savory stack or sandwich bread with some minced garlic and sea salt.
Ingredients
- 1 cup gluten free all purpose flour
- 1 tablespoon flax seed, fresh ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ½ cups fresh baby spinach
- ½ to ¾ cup dairy free milk (see notes about measurement)
- 1 tablespoon apple cider vinegar or lemon juice
Instructions
- In mixing bowl, whisk together flour, flax seed, baking powder, baking soda, and salt. Set aside.
- In a blender jar, add spinach, milk, and lemon juice / acv. Blend at high speed until smooth, with no spinach pieces remaining.
- Add spinach mixture to the dry ingredients. Fold together until just combined.
- Place griddle on stovetop over medium low heat. (For a bright green pancake, low heat is better.) Add dairy free butter or oil.
- Wait until butter is melted and griddle is heated to pour pancake batter (about a 3 inch circle). Wait for bubbles to appear before flipping.
Notes
dairy, egg, soy, oil, and gluten free, vegan
½ to ¾ cup milk: for thicker batter / pancakes, use less liquid. I prefer a thinner pancake / "bread" for sandwiches, so I use ¾ cup.
Tip: If you want savory and sweet Spinach Pancakes, make the neutral batter and use half of it for what will be a sweet stack. Then add savory flavor to the remaining batter for savory pancakes or sandwich bread.
Spinach Pancakes will last a week in the fridge. Once they are cooled, tightly wrap the pancakes or store in a container with a sealing lid.
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Nutrition Information:
Yield:
4Serving Size:
3Amount Per Serving: Calories: 139Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 149mgCarbohydrates: 17gFiber: 7gSugar: 3gProtein: 4g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Ashley says
How cute are these for St. Patrick’s day?! Or any day because they looks so yummy and pretty.
Stacey says
Can you use almond or coconut flour instead of rice flour?
Kristina Sloggett says
I have used almond flour, yes! almond works just as well, especially when it is not too coarse (almond meal).
I rarely use much coconut flour, as it is extremely absorbent and you need SO little, it is never a 1:1 swap.
MPaula says
I am as likely to have arugula as spinach - arugula in the fridge right now. I love the idea of eating these with hummus. I could top it with onion and call it AHO! Thanks.
Kristina Sloggett says
you are making the pancakes with arugula? you will have to let me know how that goes - I know the flavor will be very different, and I'm not sure what the protein content / consistency differences might result in... I'd love to know if it works!
Ava says
This look amazing! I know this was posted a while ago, but do you know how well these would freeze?
Thanks!
Kristina Sloggett says
hi Ava! yes this was posted a long time ago, but we still make them all the time! I do make double batches and store covered in the refrigerator to use for sandwiches - they are good for a few days. I have not tried to freeze these, and I have had several people ask before too - I always ask them to let me know how it goes if they do...? I have not heard back, ha! I'd say they'd probably be okay, wrapped really well? (if you do try, please let me know?) 🙂
Stephanie Rochelle says
These look delicious! I can't wait to try these! I am a vegetarian starting to transition into veganism, and I think these are great to start with!
Jac | The Vegetarian Baker says
Woah. These are so cool. I have had spinach bread, but never pancakes. Can't wait to try this out.
Kristina Sloggett says
thanks, Jac - these are one of our favorites, either as a (sweet or savory) stack of pancakes, or in place of sandwich bread. I also have a spinach waffle that is really fun! --> GARLIC SPINACH WAFFLES WITH SRIRACHA WHIP - those are great for sandwich bread as well! 🙂 enjoy!
ilene says
Can chia seeds be used in place of flax seeds with same result??
Kristina Sloggett says
hi Ilene, chia should definitely work - I have not used chia in this way for a few years, but I have made these pancakes with chia. enjoy!
Crystal says
Hey! Love the idea and tried making them this morning. Is the mixture supposed to come out really thick? Like, reeeeaaally thick? Because mine did. Perhaps a little more water? Just curious. Thanks!
Kristina Sloggett says
hi Crystal, having made this recipe so many times, YES sometimes it is thicker than other times (amount of spinach? texture of spinach? I have tried to figure out why it varies), and I just add a bit more liquid. Sometimes I have left it thicker, and spooned it onto the griddle - makes a nice thick slice of "bread". hope you enjoy!
CB says
I just made these with flax, chia, AND two eggs. For the flour I used half ground brazil nut powder and half gluten free flour blend. They are kind of like biscuits!
kit says
I just made these and they were delicious (and beautiful!). Thanks!!