Super Easy Vegan Spinach Pancakes (No-Banana)! Amazing green pancakes to enjoy sweet or savory. They can be made gluten-free, oil-free, and they make a great treat!
Oh, and no banana in this recipe ( I have specifically mentioned it because I know a lot of vegan recipes out there for pancakes have a banana, and I noticed that there are a lot of people out there that don’t like banana, one of which is my partner!)
These naturally green pancakes are a super popular recipe all year long.
These Pancakes are all the rage for St Patricks Day and Halloween.
This easy recipe has a super short ingredient list, making it a popular recipe for moms wanting their kids to eat more veggies. That fantastic green color is not from dyes, it is from spinach!
DO SPINACH PANCAKES TASTE GOOD?
Absolutely one hundred percent, spinach pancakes taste great! Spinach does not add much flavor. Whether you add savory spice or sweeten these pancakes, the spinach is not prominent at all. The neutral flavor of spinach makes these green pancakes versatile, whether as a savory sandwich or a sweet stack of pancakes.
Spinach just adds a beautiful and natural green color! And it makes them really healthy! Spinach has got a good dose of protein, fiber, and iron in it!
HOW TO MAKE THESE PANCAKES:
These pancakes are quick to make! I combine the fresh spinach with the liquids in a blender – blend until completely smooth. I then sift the dry ingredients into a bowl, and slowly pour the spinach liquid into the dry – whisking continually.
Then, heat a non-stick frying pan and pour the batter and cook them! You may do these pancakes without oil, but if you are not bothered – sure fry ’em up with some oil and get that crisp!
HOW LONG DO VEGAN SPINACH PANCAKES LAST? STORAGE TIPS!
Spinach Pancakes will last a week in the fridge. Once they are completely cooled, tightly wrap the pancakes or store in a container with a sealing lid.
These pancakes can also be frozen if you are meal prepping for longer than one week. Separate each serving stack with parchment, tightly wrap and store in a sealing freezer bag. Use the frozen pancakes within 2 months.
SHOP FOR EQUIPMENT FOR THIS RECIPE:
Don’t have the needed equipment to make this recipe? Don’t worry, I got you covered!
I have linked you below with all the equipment you may need for this recipe, so that will save you the time to look for them!
Shall we make some pancakes?
Do let me know how you found these Super Easy Vegan Spinach Pancakes (No-Banana) if you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!
Super Easy Vegan Spinach Pancakes (No-Banana)
- 5 cups/150 gr Spinach
- 6.8 oz/200 ml Coconut milk or any other vegan milk
- 1 1/5 cup/150 gr all-purpose Flour you can use gluten-free oat flour to make these pancakes GF
- 1 tsp of baking powder
- 1 tbsp Olive oil
- 1 tsp Salt
- Blend spinach, vegan milk, olive oil, and salt. In a bowl, mix together the flour, salt, and baking powder.
- Put the mix in a bowl and add flour, salt, and baking powder (gradually).
- Cook your pancakes in a non-stick pan with a bit of oil. About 3 minutes on each side.