Spinach Pancakes (Vegan, Whole Grain)

Name: Spinach Pancakes (Vegan, Whole Grain)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 cup fine oat flour; 1 ½ teaspoons baking powder; ⅛ to ¼ teaspoon cinnamon; pinch of sea salt; ¾ cup unsweetened soy milk; 1 ½ cups fresh baby spinach, tightly packed (about 1 ¼ ounces); 1 tablespoon maple syrup, plus more for serving; 1 teaspoon apple cider vinegar; ¼ teaspoon vanilla extract

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3 servings
Calories
172 kcal
Course
Breakfast
Cuisine
American

Spinach Pancakes (Vegan, Whole Grain)

Finn Russell

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These whole-grain spinach pancakes are vegan, made with oat flour, and packing green goodness in every bite. Very simple to make and delicious topped with maple syrup!Yield: makes 6 or 7 small (4-inch) pancakes

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Ingredients

Servings

1 cup fine oat flour Store-bought or make your own by blending rolled oats until very fine; see Note 1
1 ½ teaspoons baking powder
⅛ to ¼ teaspoon cinnamon
pinch of sea salt
¾ cup unsweetened soy milk also great with oat or lite coconut milk
1 ½ cups fresh baby spinach, tightly packed (about 1 ¼ ounces) if using frozen spinach, thaw and squeeze out liquid then use ¾ cup
1 tablespoon maple syrup, plus more for serving see Note 2
1 teaspoon apple cider vinegar or 2 teaspoon lemon juice
¼ teaspoon vanilla extract

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Instructions

In a mixing bowl whisk together the oat flour, baking powder, cinnamon, and salt. Set aside.
In a blender combine the milk, maple syrup, vinegar, vanilla, and spinach. Blend until the spinach is completely pureed and you don't see any green bits. Pour the wet mixture into the dry ingredients and whisk to combine. The batter will thicken as it sits.
Preheat a large non-stick skillet or an electric griddle to low to medium-low heat.
Flick water onto the cooking surface to make sure it's fully preheated - the water should sizzle and immediately disappear. Use about ¼ cup batter per pancake. Flip the pancakes when bubbles appear all across the top and the edges look set. The second side will cook more quickly than the first.
Serve warm with maple syrup and any other toppings you enjoy, such as non-dairy yogurt, butter, nut butter, jam, fresh berries, and nuts or seeds.

Notes

1 - Measuring flour: If not using a kitchen scale to weigh 105 grams oat flour, it's very easy to scoop up too much. First, whisk the flour to fluff it up, then lightly scoop it up with the measuring cup. Use your finger to level off the excess.
2 - Sweetness: As written, the pancakes are not sweet, and I highly recommend serving them with maple syrup. If you prefer a slightly sweeter pancake feel free to add a tablespoon of sugar.
Storing and Reheating
Pancakes are best enjoyed fresh, but leftovers will keep for up to 5 days. Store in an airtight container in the refrigerator. Re-heat in the oven, in a skillet on the stovetop, or briefly in the microwave. Spinach pancakes can also be frozen. Thaw in the refrigerator before reheating.