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!

Spinach pancakes are a delicious breakfast packed with nutrients and naturally colored green.

Also known as “hulk pancakes” in our house (similar to these spinach muffins), my entire family loves this recipe!

They are gluten-free and made with wholesome ingredients that will keep you full until lunch.

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.

Cook them on a griddle

I 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.

Recipe FAQs

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!

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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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