Yield: 12 three inch pancakes

Spinach Pancakes

Spinach Pancakes @spabettie

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.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

Instructions

  1. In mixing bowl, whisk together flour, flax seed, baking powder, baking soda, and salt. Set aside.
  2. In a blender jar, add spinach, milk, and lemon juice / acv. Blend at high speed until smooth, with no spinach pieces remaining.
  3. Add spinach mixture to the dry ingredients. Fold together until just combined. 
  4. Place griddle on stovetop over medium low heat. (For a bright green pancake, low heat is better.) Add dairy free butter or oil.
  5. 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

1/2 to 3/4 cup milk: for thicker batter / pancakes, use less liquid. I prefer a thinner pancake / "bread" for sandwiches, so I use 3/4 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.

Nutrition Information:

Yield:

4

Serving Size:

3
Amount 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.