Dairy-Free Spinach Pancakes
Brighten up your breakfast routine with these vibrant Dairy-Free Spinach Pancakes—a wholesome, plant-based twist on traditional pancakes that’s perfect for mornings packed with flavor and nutrition. Made with fresh spinach and blended with creamy almond milk, these pancakes boast a stunning green hue and are packed with vitamins and fiber. The recipe uses a flaxseed "egg" for texture and clean, simple ingredients like maple syrup and vanilla for a hint of sweetness. Perfect for those seeking a gluten-free option, simply swap out the all-purpose flour for your favorite gluten-free blend. These spinach pancakes cook up fluffy and golden, ready to be topped with fresh fruit, dairy-free yogurt, or an extra drizzle of syrup for a satisfying start to the day. Easy to make in just 20 minutes, this recipe is ideal for anyone craving healthy yet delicious breakfast fare!
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Recipe Information
Ingredients
- 2 cups (packed) Fresh spinach
- 1 cup Unsweetened almond milk (or other dairy-free milk)
- 1 cup All-purpose flour (or gluten-free flour blend, if needed)
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Ground flaxseed
- 2 tablespoons Water
- 1 tablespoon Maple syrup
- 0.5 teaspoon Vanilla extract
- 1 tablespoon (plus extra for greasing the pan) Olive oil (or other neutral oil)
Instructions
In a small bowl, combine the ground flaxseed and water to make a flax egg. Stir well and let it sit for 5 minutes to thicken.
While the flax egg is setting, place the fresh spinach and almond milk in a blender. Blend until smooth and vibrant green.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the spinach mixture, flax egg, maple syrup, vanilla extract, and olive oil to the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are fine.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with olive oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if needed.
Cook each pancake for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings like fresh fruit, maple syrup, or dairy-free yogurt.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 13.8 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 542 mg | 42% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
