Eggless Spinach Pancakes

Why You’ll Love This Recipe

• Naturally vibrant green—no artificial coloring needed
• Completely egg-free and dairy-free, perfect for vegan diets
• Sneaks in spinach without altering flavor—kids and adults alike love them
• Quick and easy—blender or whisk, one skillet, and you’re set
• Versatile—make sweet or savory, and customize with your favorite toppings

Ingredients

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

You’ll need:

• Fresh spinach
• A binder (such as mashed banana or oat flour)
• Flour or oat flour
• Baking powder
• Plant-based milk (like almond or soy)
• Flavor boosters: vanilla and cinnamon for sweet, or salt and savory spices for savory versions

Directions

1. Blend fresh spinach with the plant-based milk (and mashed banana if using) until completely smooth.
2. In a bowl, whisk together the dry ingredients: flour (or oat flour), baking powder, and optional spices.
3. Stir in the green spinach mixture until just combined—avoid overmixing.
4. Heat a lightly oiled nonstick skillet over medium-low heat. Scoop batter onto the pan, cook until edges look set and bubbles form on top, then flip and cook the other side until golden.

Servings and timing

• Servings: Around 6–10 pancakes, depending on size
• Prep time: 5–10 minutes
• Cook time: 10–20 minutes total
• Total time: 15–30 minutes

Variations

• Sweet: Add mashed banana or maple syrup, with vanilla and cinnamon
• Savory: Skip sweeteners; add garlic powder or nutritional yeast for a hearty twist
• Flour options: Use all-purpose flour, oat flour, or blend oats into fine flour in a blender
• Toppings: Sweet pancake lovers can use maple syrup, berries, or vegan butter; savory fans might play with avocado, hummus, or vegan cheese

Storage/Reheating

• Refrigerate cooled pancakes in an airtight container for up to 3–5 days
• Freeze with parchment between layers for up to 2 months
• Reheat gently in a skillet or toaster for best texture—avoid microwave to retain crispness

FAQs

Can I use frozen spinach?

Yes—just thaw and squeeze out excess water before blending to maintain batter consistency.

What makes these egg-free pancakes hold together?

Use mashed banana or oat flour—they help bind and keep the texture tender without eggs.

Will these pancakes taste like spinach?

Nope! The sweetness from banana or spices masks the spinach, delivering a mild, pancake-first flavor with just a hint of green.

Can I make these gluten-free?

Absolutely—just use certified gluten-free oats or flour alternatives.

Is the batter thick or thin?

It starts out thin but thickens slightly while resting—perfect for easy scooping and even cooking.

Can I prep the batter ahead of time?

Yes—store refrigerated for a day. If using baking powder, add it just before cooking for extra fluffiness.

Kids like it?

Definitely—bright green and mild-flavored, they’re a favorite for little ones (and curious adults too!).

Conclusion

Eggless Spinach Pancakes are a joyful, healthy twist on breakfast that sneak in nutrients without sacrificing taste. Whether you go sweet or savory, these vibrant green stacks are easy to make, fun to serve, and a great way to start the day—no eggs required!

Eggless Spinach Pancakes

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Eggless Spinach Pancakes are bright green, fluffy, and veggie-packed breakfast stacks made without eggs or dairy. These vibrant pancakes hide a healthy dose of spinach without sacrificing flavor.

• Author: Laura
• Prep Time: 5–10 minutes
• Cook Time: 10–20 minutes
• Total Time: 15–30 minutes
• Yield: 6–10 pancakes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Vegan

Ingredients

1. 2 cups fresh spinach
2. 1 medium ripe banana (or 1/4 cup oat flour for savory version)
3. 1 cup all-purpose flour or oat flour
4. 2 tsp baking powder
5. 3/4 cup plant-based milk (almond, soy, etc.)
6. For sweet: 1 tsp vanilla extract, 1/2 tsp cinnamon
7. For savory: 1/2 tsp salt, optional garlic powder or nutritional yeast
8. Light oil or vegan butter for cooking

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Instructions

Blend wet ingredients: In a blender, combine spinach, plant-based milk, and banana (if using) until completely smooth.

1. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and chosen spices or seasonings.
2. Combine: Pour the spinach mixture into the dry ingredients, stirring gently until just combined—avoid overmixing.
3. Cook: Heat a lightly oiled nonstick skillet over medium-low heat. Scoop batter onto the skillet, cook until edges set and bubbles form, then flip and cook until golden.
4. Serve: Enjoy hot with sweet toppings like berries and maple syrup or savory toppings like avocado and hummus.

Notes

1. Frozen spinach works—thaw and squeeze dry before blending.
2. Banana adds sweetness and binding; oat flour works for a neutral, savory binder.
3. For fluffier pancakes, add baking powder right before cooking if prepping batter ahead.

Nutrition

• Serving Size: 2 pancakes
• Calories: 140
• Sugar: 4g
• Sodium: 160mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg