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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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.Â
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.
Stephanie, The Recipe Renovator says
These look gorgeous and I will definitely try them this week, as I have both spinach and chia and rice flour. Thanks!
spabettie says
thank you, Stephanie - I hope you do, and let me know how you like them! 😀 XO hope you are well - how was Bobs?
Dorry says
Love this as a sandwich! Mmmm. And I've been on a hummus kick lately. I go through phases with hummus. Sometimes I want nothing to do with it. Ha. I've been eating eggs, and will probably try this recipes with eggs soon!
spabettie says
oh my GOSH I have too! I've been all about the hummus and pretzels, hummus and broccoli, I even dipped an apple the other day. 😉 I have a feeling I'm starting to get over it, though. I go through phases too and over do it. 😉
Averie @ Love Veggies and Yoga says
Now that is the prettiest shade of green I've ever seen. You have to repost these for St. Paddy's Day 🙂
spabettie says
exactly! although they are perfect timing for the Packers game tonight! 😀
Tiff @ Love Sweat and Beers says
Cool! I immediately thought of green eggs & ham when I saw this... except these are much healthier than the ham and green (with food dye, not spinach) eggs my mom used to make me from time to time.
spabettie says
these always make people think of green eggs and ham!! when I used to eat eggs, I'd serve them with fried eggs, so they yellow with the green would really be great together! 😀
lindsay says
when I saw this post and th green pancakes, I got way to excited. GREEN IS BACK! I love the deli sandwich idea.
spabettie says
these are so good as a sandwich... 😀 green IS back - weeee!
meg says
I, personally, am a fan of cramming spinach into everything possible for an extra veggie punch. They are so cheerful and festive! As long as you don't mind the color. Much prettier than a chocolate green smoothie which turns swamp sludge color!
spabettie says
I LOVE the color of these!! and yes, as soon as you add chocolate or fruit - that lovely vibrant green is GONE. 😉
Kris @Krazy_Kris says
BRILLIANT!
note to self: find me some chia!
cuz I always have spinach and rice flour 🙂
spabettie says
Kris, if you are not concerned about these being vegan, go ahead and use (2 or 3) eggs!! 😀
Kris @Krazy_Kris says
I have eggs!
As we speak!
In my fridge!
spabettie says
make them!! now!! 😀
lindsay says
I love my chia but i bet they are even tastier with eggs!
Jeni Treehugger says
They look AMAZING! I LOVE LOVE LOVE the colour.
<:-)
spabettie says
aren't they fun? I always love how brightly colored these turn out!
Nichole says
St Patricks come early? This aren't doing it for me, but Popeye would be ALL over it! 🙂
My last fail was homemade macaroni, it's still too soon to talk about, lol:)
spabettie says
haa, St Patty's would be a great time to make these. or the upcoming Packers game. 😉
Christina says
This looks so weird but so dang yummy! Great way to get some extra veggies in 🙂
spabettie says
yes, they aren't your typical pancake, but I LOVE the color! 🙂 I love the flavor too, and I have heard many a parent have used this recipe and added sweetener, making them more kid friendly!
Christina says
Well I love greens so this is right up my alley! Looks tasty! 🙂
spabettie says
you WILL love them then! 😀 they have that mild spinach flavor (and next time I'm adding basil!)