Spinach Pancakes (Gluten-Free)

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These these spinach pancakes are a fun, healthy breakfast recipe full of nutritious ingredients like spinach, oatmeal and Greek yogurt that your kids will love! They are made in the blender and are gluten-free & refined sugar free! 

front view of a stack fo 7 healthy spinach pancakes topped with whipped cream & a cherry being drizzled with maple syrup


It ain’t easy being green. Especially when you’re a stack of delicious pancakes. Because your lifespan will be short and your future looks pretty grim.

These gluten-free Spinach Pancakes are always devoured quickly in my house (just like these spinach muffins), and I love it. Add a dollop of homemade whipped cream on top get ready for breakfast perfection! 

front view of a stack fo 7 healthy spinach pancakes topped with whipped cream & a cherry

How to make Spinach Pancakes

These pancakes are very easy to make. Just blend the wet ingredients together, then mix them into the dry! Stir super well and get ready to cook! Here are a couple notes!

Use a Vitamix

In this recipe, the batter is blended to green perfection in my favorite kitchen powerhouse, making the spinach completely undetectable. Check out my Vitamix buying guide to determine which blender is right for you!

If you don’t have a Vitamix then you can blend these spinach pancakes in another high-powered blender. I do not recommend using a food processor because you almost certainly will be left with traces of spinach that could blow the whole shebang for picky little eaters.

Up-close overhead/angled view of a stack of 7 spinach pancakes topped with whipped cream and a cherry sitting in a pool of syrup

Cook them on a griddle

always use an electric griddle when making pancakes. I appreciate that it holds a consistent temperature and is easy to clean. Plus, I can make up to 8 pancakes at once, which cuts down on my time in the kitchen! Win win! Of course, you can cook them in a non-stick fry pan too if you don’t have a griddle! 

Serving Suggestions

We like our Spinach Oatmeal Pancakes smothered with pure maple syrup or dressed up with a dollop of homemade whipped cream (or both, I won’t judge). This is a perfect healthy breakfast to make for your little leprechauns on St. Patty’s Day!

Store/freeze

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat in the microwave or toaster.

a stack of three spinach pancakes topped with whipped cream and a cherry in a pool of syrup with one bite cut out and on a fork.

Recipe FAQs

Can I make this recipe in a food processor.

No, I recommend using a blender so that all the spinach gets blended fully.

Can I double this recipe?

Yes, you can easily double this recipe to feed more people.

two spinach pancakes on a plate with maple syrup

Spinach Pancakes: Substitutions

As always I recommend making a recipe exactly as written! However these pancakes are actually pretty versatile, so here are some possible substitutions:

  • Oat flour: I have used a mixture of 3/4 cup all-purpose flour and 3/4 cup whole wheat flour instead of oat flour with great results…but using regular flour means they won’t be gluten-free. You can also substitute all-purpose gluten-free flour.
  • Coconut sugar: any granulated sugar works perfectly here.
  • Milk/Greek yogurt: I use a total of 1 cup of dairy in this recipe (3/4 cup milk, 1/4 cup Greek yogurt) because I never have buttermilk on hand and I love the added protein from the Greek yogurt. However if buttermilk is something you use regularly and have around, you can substitute these two ingredients for 1 cup of buttermilk. You can also substitute dairy-free yogurt/milk to make these dairy-free!
Front view of a stack of 7 spinach oatmeal pancakes topped with whipped cream and a cherry

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Spinach Pancakes Recipe

Laura
These spinach pancakes are a fun, healthy breakfast recipe full of nutritious ingredients like spinach, oatmeal and Greek yogurt that your kids will love! They are made in the blender and are gluten-free & refined sugar free! 
5 from 13 votes
Course Breakfast
Cuisine American
Servings 12 -18 pancakes
Calories 52
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

Instructions 

  • Preheat an electric griddle to 350 degrees F.
  • Place the old-fashioned oats in your Vitamix (or other high-powered blender) and blend starting on low speed and increasing to high.
  • Blend for 30-60 seconds or until oats have become a fine powder and look like flour.
  • Remove oats from blender and place into a large mixing bowl.
  • Add flaxseed, baking powder, baking soda, salt, coconut sugar and cinnamon to the oat flour and stir to combine. Set aside.
  • Add milk, Greek yogurt, applesauce and spinach to the container of your Vitamix.
  • Blend starting on low speed and increasing to high.
  • Blend on high speed for 30-60 seconds until mixture is smooth and homogenous.
  • Add vanilla extract and egg and pulse until just combined.
  • Pour wet ingredients into dry ingredients and mix until just combined.
  • Grease your preheated griddle with butter, coconut oil or cooking spray.
  • Carefully place ¼ cup portions of pancake batter onto the griddle about 1-2” apart.
  • Cook on the first side until the edges become firm and the batter begins to bubble slightly (3-5 minutes).
  • Flip and cook on the second side until golden brown (about 3-4 more minutes).
  • Repeat until all the batter has been used!
  • Serve warm with maple syrup!

Video

Notes

*Recipe information is for 1 pancake, based on the recipe making 16 pancakes. 

Ingredient Substitutions

As always I recommend making a recipe exactly as written! However these pancakes are actually pretty versatile, so here are some possible substitutions:
  • Oat flour: I have used a mixture of 3/4 cup all-purpose flour and 3/4 cup whole wheat flour instead of oat flour with great results…but using regular flour means they won’t be gluten-free. You can also substitute all-purpose gluten-free flour.
  • Coconut sugar: any granulated sugar works perfectly here.
  • Milk/Greek yogurt: I use a total of 1 cup of dairy in this recipe (3/4 cup milk, 1/4 cup Greek yogurt) because I never have buttermilk on hand and I love the added protein from the Greek yogurt. However if buttermilk is something you use regularly and have around, you can substitute these two ingredients for 1 cup of buttermilk. You can also substitute dairy-free yogurt/milk to make these dairy-free!

Store/freeze

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat in the microwave or toaster.

Nutrition

Serving: 1pancake | Calories: 52kcal | Carbohydrates: 7.6g | Protein: 2g | Fat: 1.7g | Cholesterol: 13.5mg | Sodium: 15.3mg | Potassium: 35.7mg | Fiber: 1g | Sugar: 3.1g | Vitamin A: 230IU | Vitamin C: 0.8mg | Calcium: 24mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

More delicious recipes

Sneaky veggies

If you haven’t noticed, I really love making sneaky recipes, jam-packed with veggies, that everyone loves. What can I say?! If my kids would rather eat their veggies smothered in syrup or studded with chocolate chips, sometimes it’s just easier!

I mean, within reason. Of course they eat vegetables in many other forms. In our house,  at lunchtime they each  pick one fruit and one veggie to go with whatever is on the menu that day. Then at dinner, they eat whatever they’re served, which always includes a vegetable of some sort (like these balsamic roasted vegetables)! 

However, on the days when we have people over, eat out or go to a friends’ house, my husband and I much prefer to sit back and enjoy our meals without stressing about our kids eating something green.

On those occasions I love sneaking some vegetable goodness into their breakfasts, like in these Spinach Pancakes, carrot zucchini muffins, zucchini breakfast cookies, etc.  My mommy mind can rest knowing they got some nutrients in their cute little bodies that day.

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Recipe Rating




45 Comments

  1. 5 stars
    Delicious! Tried for the first time today and will be using this recipe again and again. The texture was perfect and super bonus for hidden veggies.

  2. Sorry if it’s a stupid question, but do you use raw spinach leaves or boil them in water first, rinse them and then mix them in the blender? thank u x

    1. 5 stars
      I’ve been making this recipe for years now. It’s always a hit with the toddlers (and even the adults). Thanks for posting, I come back to it every time!

  3. 5 stars
    Made these today! My boys loved them! Easy to make. Not heavy for breakfast but delicious. We will definitely make them again.

  4. My kids hate when I try to hide veggies but they absolutely loved these pancakes. I think it’s the applesauce that’s the key ingredient. Perfect amount of sweetness to satisfy kids without being too sweet and unhealthy. Served for St Patrick’s Day but definitely adding to our regular breakfast routine.

  5. Hey! Do you think these could be made vegan with dairy free yogurt/milk and an egg alternative? I know that’s a lot of subs 🙃 But they are so good, and I’d love to make them for my neighbor and her kids who are vegan!

      1. You’re a genius! These were delicious and making them on a griddle was a game changer. They came out perfect and I didn’t have to slave over the pan all morning. I used almond milk but changed nothing else. Thanks for sharing!

  6. These were a hit — my toddler and husband enjoyed them! We used half the sugar, and some extra flour because the mix was a bit runny. Turned our great!