Eggless Spinach Pancake

Why You’ll Love This Recipe

• A wholesome way to sneak more greens into your diet.
• Completely egg-free and easy to make vegan.
• Great for breakfast, lunch, or even as a healthy snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh spinach leaves (washed and chopped)
• All-purpose flour or whole wheat flour
• Baking powder
• Salt
• Pepper or mild chili powder (optional)
• Water or plant-based milk
• Olive oil or vegetable oil (for cooking)

Directions

1. In a blender or food processor, blend spinach with water or plant-based milk until smooth.
2. In a bowl, combine flour, baking powder, salt, and pepper/chili powder.
3. Pour in the spinach mixture and whisk until you have a smooth batter. Adjust consistency with more liquid if needed.
4. Heat a non-stick skillet over medium heat and lightly grease it with oil.
5. Pour a ladleful of batter onto the skillet and spread into a pancake shape.
6. Cook for 2–3 minutes until bubbles appear, then flip and cook another 2–3 minutes until golden.
7. Repeat with remaining batter and serve warm.

Servings and timing

Makes about 6 medium pancakes.
Prep time: 10 minutes.
Cook time: 15 minutes.

Variations

• Add grated carrots, zucchini, or corn for extra texture.
• Mix in chopped herbs like parsley, coriander, or dill for a flavor boost.
• Replace some flour with chickpea flour for more protein.
• Top with hummus, vegan cheese, or yogurt for a complete meal.
• Make them spicy with chopped green chilies or smoked paprika.

Storage/Reheating

Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven until warm. You can also freeze them between layers of parchment paper for up to 1 month—reheat directly from frozen on a pan.

FAQs

1. Can I use frozen spinach?

Yes—thaw it completely, squeeze out excess water, and blend as directed.

2. Can I make these gluten-free?

Yes—use a gluten-free flour blend instead of wheat flour.

3. Do I need baking powder?

It helps make the pancakes fluffier, but you can skip it for a denser texture.

4. Can I make the batter ahead of time?

It’s best to make it fresh, but you can refrigerate it for up to 4 hours before cooking.

5. What can I serve these with?

Pair with chutney, salsa, hummus, or a dollop of yogurt.

6. Can I bake instead of pan-fry?

Yes—spread batter into pancake shapes on a lined baking sheet and bake at 180°C (350°F) until set.

7. Will they taste very “green”?

No—the flavor is mild, and seasonings help balance the spinach taste.

8. Can I add cheese?

Absolutely—mix in grated cheese for a richer, savory flavor.

9. How do I keep them from sticking to the pan?

Use a well-greased non-stick pan and cook on medium heat.

10. Are they kid-friendly?

Yes—they’re mild, colorful, and can be made fun with different shapes.

Conclusion

Eggless spinach pancakes are a healthy, colorful, and versatile dish that’s easy to make and enjoy at any time of the day. Whether served with dips, spreads, or as a side to a main meal, they’re a tasty way to add more greens to your plate.

Eggless Spinach Pancake

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A budget-friendly twist on the lobster roll, made with imitation crab or white fish, creamy mayo, fresh herbs, and crunchy celery, served in a buttery toasted roll for a satisfying coastal-style treat.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 rolls
• Category: Sandwich
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

1. 12 oz imitation crab meat or cooked white fish (cod, haddock, or pollock), flaked
2. 1/3 cup mayonnaise
3. 1 tbsp lemon juice
4. 1/4 cup celery, finely diced
5. 2 tbsp fresh parsley or chives, chopped
6. Salt and pepper to taste
7. 4 hot dog buns or split-top rolls
8. 2 tbsp butter (for toasting rolls)

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Instructions

Flake the imitation crab or cooked white fish into bite-sized pieces.

1. In a bowl, mix seafood with mayonnaise, lemon juice, celery, parsley or chives, salt, and pepper until well combined.
2. Lightly butter the insides of the rolls.
3. Toast rolls in a skillet over medium heat until golden brown.
4. Fill each roll generously with the seafood mixture.
5. Serve immediately with lemon wedges, if desired.

Notes

1. Drain any excess liquid from fish to prevent a watery filling.
2. Filling can be made up to 1 day ahead and stored chilled.
3. Not suitable for freezing due to mayonnaise separation.
4. Split-top rolls or brioche buns give the best texture and presentation.

Nutrition

• Serving Size: 1 roll
• Calories: 360
• Sugar: 5g
• Sodium: 780mg
• Fat: 17g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 55mg