Eggless Spinach Pancakes
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.
- 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
- 2 cups fresh spinach
- 1 medium ripe banana (or 1/4 cup oat flour for savory version)
- 1 cup all-purpose flour or oat flour
- 2 tsp baking powder
- 3/4 cup plant-based milk (almond, soy, etc.)
- For sweet: 1 tsp vanilla extract, 1/2 tsp cinnamon
- For savory: 1/2 tsp salt, optional garlic powder or nutritional yeast
- Light oil or vegan butter for cooking
Instructions
Blend wet ingredients: In a blender, combine spinach, plant-based milk, and banana (if using) until completely smooth.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and chosen spices or seasonings.
- Combine: Pour the spinach mixture into the dry ingredients, stirring gently until just combined—avoid overmixing.
- 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.
- Serve: Enjoy hot with sweet toppings like berries and maple syrup or savory toppings like avocado and hummus.
Notes
- Frozen spinach works—thaw and squeeze dry before blending.
- Banana adds sweetness and binding; oat flour works for a neutral, savory binder.
- 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
Find it online: https://thefamilycooking.com/eggless-spinach-pancakes-2/
