Eggless Spinach Pancakes

Why You’ll Love This Recipe

• A savory, nutrient-packed alternative to regular pancakes
• Made without eggs, making it a great option for vegans or those with egg allergies
• Quick and easy to make with simple ingredients
• Versatile—serve them with your favorite toppings for a complete meal
• Perfect for sneaking extra veggies into your diet, especially for kids

Ingredients

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

• 1 cup whole wheat flour (or all-purpose flour for a lighter texture)
• 1/2 cup fresh spinach, finely chopped (or blended into a puree)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup milk (dairy or plant-based)
• 2 tablespoons olive oil or melted butter
• 1 teaspoon garlic powder (optional, for extra flavor)
• 1 tablespoon nutritional yeast or grated cheese (optional, for added flavor)
• 1/2 teaspoon dried herbs (such as oregano or thyme)

Directions

1. In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and optional garlic powder and dried herbs.
2. Add the chopped spinach (or spinach puree) into the dry ingredients. If using a spinach puree, blend the spinach with a little water or milk until smooth and add it to the batter.
3. Pour in the milk and olive oil (or melted butter), and mix until everything is combined into a smooth batter. If the batter seems too thick, add a little more milk to reach your desired consistency.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of oil or cooking spray.
5. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2–3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes hot with your favorite toppings, such as fresh yogurt, salsa, avocado, or a drizzle of olive oil.

Servings and timing

• Makes 6–8 pancakes (depending on size)
• Prep time: 10 minutes
• Cook time: 15–20 minutes

Variations

• Cheese: Add 1/4 cup of shredded cheese to the batter for a cheesy version of spinach pancakes.
• Spicy version: Mix in some finely chopped chili or red pepper flakes for a bit of heat.
• Herbs: Use fresh herbs like parsley, basil, or dill to add extra flavor to the batter.
• Other veggies: Add finely chopped mushrooms, bell peppers, or grated carrots for extra veggies.
• Vegan: Replace the milk with plant-based milk (like almond, soy, or oat milk) and use a non-dairy fat such as coconut oil instead of butter.

Storage/reheating

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheat in a toaster, oven, or microwave. To re-crisp, place them in a skillet for 1–2 minutes on each side.
• These pancakes can also be frozen for up to 1 month. Let them cool completely before wrapping them in plastic wrap or placing them in a freezer-safe bag. To reheat, thaw and heat in the skillet or microwave.

FAQs

Can I use frozen spinach?

Yes, you can use frozen spinach! Just thaw it and squeeze out the excess water before adding it to the batter.

Can I make these pancakes ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Alternatively, you can prepare the pancakes in advance and store them in the fridge or freezer.

Are these pancakes vegan?

The recipe is eggless, but it’s not fully vegan unless you use plant-based milk and a dairy-free fat like coconut oil. You can also skip the cheese or use a vegan alternative.

Can I make these pancakes gluten-free?

Yes, you can substitute the whole wheat flour with a gluten-free flour blend to make these pancakes gluten-free. Make sure your baking powder is also gluten-free.

Can I add other spices or flavorings to the batter?

Absolutely! You can add spices like cumin, paprika, or turmeric for an even more flavorful, savory pancake. You can also try grated ginger or a splash of lemon juice for a fresh twist.

Can I use other leafy greens instead of spinach?

Yes, you can use kale, chard, or collard greens instead of spinach. Just make sure to chop them finely or blend them if you prefer a smoother texture.

Conclusion

Eggless Spinach Pancakes are a savory, nutritious, and delicious way to enjoy a vegetable-packed breakfast or snack. With their simple ingredients and quick preparation, they’re an easy addition to your weekly meal rotation. Whether served with a dollop of yogurt, a sprinkle of cheese, or a spoonful of salsa, these pancakes will satisfy your taste buds while sneaking in some extra veggies. Perfect for both kids and adults, this versatile recipe will quickly become a family favorite!

Eggless Spinach Pancakes

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Eggless Spinach Pancakes are a healthy, savory twist on traditional pancakes, packed with spinach and free of eggs. They’re easy to make, nutrient-packed, and perfect for breakfast, brunch, or light dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Yield: Makes 6–8 pancakes
• Category: Breakfast
• Method: Griddle or Pan-frying
• Cuisine: Vegetarian, Vegan (with substitutions)

Ingredients

1. 1 cup whole wheat flour (or all-purpose flour for a lighter texture)
2. 1/2 cup fresh spinach, finely chopped (or blended into a puree)
3. 1 teaspoon baking powder
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper
6. 3/4 cup milk (dairy or plant-based)
7. 2 tablespoons olive oil or melted butter
8. 1 teaspoon garlic powder (optional, for extra flavor)
9. 1 tablespoon nutritional yeast or grated cheese (optional, for added flavor)
10. 1/2 teaspoon dried herbs (such as oregano or thyme)

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Instructions

In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and optional garlic powder and dried herbs.

1. Add the chopped spinach (or spinach puree) into the dry ingredients. If using a spinach puree, blend the spinach with a little water or milk until smooth and add it to the batter.
2. Pour in the milk and olive oil (or melted butter), and mix until everything is combined into a smooth batter. If the batter seems too thick, add a little more milk to reach your desired consistency.
3. Preheat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of oil or cooking spray.
4. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2–3 minutes on each side, or until golden brown and cooked through.
5. Serve the pancakes hot with your favorite toppings, such as fresh yogurt, salsa, avocado, or a drizzle of olive oil.

Notes

• For a vegan version, replace the milk with plant-based milk and use coconut oil instead of butter.
• Add chopped vegetables like mushrooms, bell peppers, or grated carrots for extra texture.
• Use any herbs or spices of your choice for customization.
• Make the pancakes in advance and store them in the fridge or freeze them for later use.

Nutrition

• Serving Size: 1 pancake
• Calories: 120
• Sugar: 2g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg