The Original Vegan Spinach Pancake recipe! learn how to make easy dye free green pancakes to enjoy sweet or savory, as a stack or sandwich.
recipe originally published June 7, 2010
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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 these 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 these colorful pancakes
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.
Meal prep tips
I generally make a big batch of green pancakes. We 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 or simply leave neutral.
- 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.
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.
Best vegan recipes
Just like our dye free green pancakes, these recipes are consistently at the top of the charts! Our readers love these, we hope you do too!
- Air Fryer Buffalo Cauliflower: these tangy bites are a winner at every party! enjoy dipped in ranch, or stuff into a taco for a delicious dinner.
- Crunchwrap Supreme: everyone's drive thru favorite is made at home, and vegan! see the recipe for step by step photos and folding instructions, and tips from years of making these.
- Vegan Egg Salad: if you were an egg salad fan before going vegan, this has the taste and texture of the real thing! added edamame gives more protein, texture and color.
- Vegan Cream Cheese: our go to cream cheese! quick and easy method lets you can customize the flavors! low carb and gluten free friendly recipe.
- 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!
- Oat Milk Ice Cream: so very rich and creamy, this delicious dark chocolate dessert is so easy to make, you'll want to make it every week!
- 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 vegan spinach 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.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.
Lashae says
my whole family loved 'em! I made breakfast this morning, surprising them with these. we had savory sandwiches (fried egg, bacon, cheddar) and we had sweet stacks with syrup, bananas and blueberries. I wish I could share a pic with you, I don't know how!
Christi says
made these for breakfast and my kiddos love them! still went traditioal with syrup and all the sweet toppings, but to know they've had some vegetables already today is good for me! thank you betty!
cara says
these look very good, love the green. thanks for share
Melissa George says
These look amazing! I'm hoping to get to try them out today. I don't have rice flour. I'll see if our store carries it and if it's not too expensive I'll get some. But if I can't get any is the ratio the same for whole wheat or regular flour to the rice flour? I can hardly wait to try these! I'm hoping the kiddos will be intrigued enough to give it a try, too!
spabettie says
hi Melissa! you do not need rice flour, sub another type. rice flour is lighter, though, so if you are using whole wheat or even an all purpose, just start out adding a little less... the consistency of this batter is very close to a normal pancake batter.
I have SO MANY parents tell me their kids love these! the color is a delight, and the flavor is mild enough you can serve them as a regular pancake with syrup or whatever sweet toppings. I hope you all love them!
Lorraine says
Just curious how long these keep after making them? I'm pretty sure that I'll be the only one in the house adventurous enough to try them so should I keep the extras in the fridge, or freeze and defrost as needed? I can't wait to try them!
spabettie says
hi Lorraine! they keep a few days in the fridge. I make sandwiches with them, and they don't last long! I haven't tried freezing them, but I don't see why they wouldn't be okay if wrapped up well. I hope you enjoy these as much as everyone else has! Cheers, Kristina
Kim says
I just tired these. I only got 5 out of it, but still...a healthy sandwhich. Tastes yummy! Thanks for sharing! 🙂
Kim says
oops....I tried these...not tired these!
spabettie says
you are so welcome, Kim - glad you like them! my pancakes are kinda on the small side, maybe three inches across?
Rachel @ Following In My Shoes says
I am REALLY intrigued by these; I may have to see if my kidlets will go for these.
spabettie says
hi Rachel, I have had so many reports from parents that their kids love these! they eat them sweet or savory, I think the kids like the green 😉
Patricia says
what is chia? Where do I get it? I can't wait to try these. looks like great picnic basket food.
spabettie says
hi Patricia - chia seeds mixed with water make an excellent egg substitute and can be found in most bulk sections of grocery stores, in the natural foods sections. if you cook with eggs, you can replace the chia and water with 2 eggs in this recipe. I hope you enjoy - these are a favorite of many!
Pauline says
found your blog from tastespotting, and have been poking around a while. beautiful photos and creative recipes, I love this place! 😀
Anne says
so clever - love the color!