Start your day with these Spinach and oat pancakes. Wedding, colorful and associated with your favorite fillings, they have a healthy and tasty breakfast that is worth waking up.
These naturally gluten -free Spinach and oat pancakes are a whole new way to enjoy the pancakes. Colorful, generous and fragmented with flavor, you can garnish with fresh fruit, maple syrup, vegan yogurt, nut butter or everything you like to garnish your pancakes for a nourishing and filling breakfast.
Fresh spinach and freshly ground oats come together for a copious and tasty pancake. If you have not eaten green pancakes before, you will be pleasantly surprised how tasty they are. I can’t stop doing them. They have become my essential pancake. You can eat them as you would for ordinary pancakes, but know that they are loaded with all the goodness of the spinach.
If you like pancakes with a slight touch, you will also like them Pumpkin pancakesthese Vegan matcha pankesor those Carrot cake pancakes.
Why you will love this recipe for spinach pancakes
- Simple: All you have to do is throw everything into the mixer to make these spinach mixer pancakes.
- Versatile: The pancakes are like a blank slate, so do not hesitate to throw your favorite pancake ingredients, whether it be nuts, chocolate chips or fruit.
- Preparation of friendly meals: If you like to take a step ahead (like me) on your weekly meals to take a reserve of healthy breakfasts, you can make these pancakes during the weekend and heat them during the week. I like to make a double batch, freeze them and remove them from the freezer, or two, at the same time. It makes these mornings busy so much easier.
Ingredients
See the recipe card below for the quantities of exact ingredients, nutritional information and detailed instructions to make this recipe for spinach oat pancakes.
- Oats: Use old -fashioned oats, not an instant or steel cut because they will not give you the right texture.
- Spinach: Fresh or frozen spinach will both work.
- Chemical: A touch of baking powder helps these pancakes increase a touch.
- Sugar: You can use white sugar, coconut sugar or any type of sugar to add softness to pancakes.
- Milk: Choose your milk without favorite dairy products, everything is good. Choose unsweetened so that you can control the sweetness of your pancakes.
- Coconut oil: Use coconut oil to fry pancakes.
- Vanilla: Add a touch of vanilla extract.
- Salt: A pinch of salt helps bring out the flavor.
Variations
- Add a little crunch: Incorporate the chopped pacans, nuts or almonds for a touch of crunch.
- Throw away: Blueberries would add a touch of color and many more antioxidants or add a banana for natural sweetness and make pancakes to spinach bananas.
- Mix spices: Add cinnamon, cardamom or pumpkin pie spices for more warming flavors.
How to make spinach pancakes
Here are the instructions for making this recipe for pancakes with vegan spinach.
Step 1: Combine all the ingredients. Add all the ingredients to a mixer and mix until smooth.
Step 2: Cook the pancakes. Grease a pan with coconut oil and add a quarter of a cup of dough to the pan for each pancake.
Step 3: Turn over the pancakes. Cook 3 to 4 minutes over low heat, then turn over and cook on the other side. You will get about 7 pancakes with this recipe.
Step 4: Serve the pancakes. Garnish pancakes with coconut yogurt, fresh fruit, granola or any other garnish you like!
Suggestion service
These spinach oat pancakes are doing well with many breakfast dishes. Here are some excellent examples of what to serve with spinach pancakes:
Storage
- Refrigeration: The remains of spinach oat pancakes will keep in an airtight container in the refrigerator up to 3 days.
- Roofing: Reheat the pancakes to the microwave, to the toaster or in the oven until it is heated.
- Freeze: Flash-Grade the pancakes on a cookie baking sheet or freeze them with pieces of parchment paper between the two so that you can easily grasp one at a time. Let them thaw before reheating. I like to remove them the day before, so they are thawed and ready to leave in the morning.
Video
Expert advice
- Mix well: If you have a high-speed mixer, use it. Mix until the spinach is completely broken down and you have a smooth paste.
- Frozen spinach: If you can’t find fresh spinach, you can use frozen spinach that has been thawed. Press as much water from frozen spinach as possible. If there is too much water in spinach, it will affect the consistency of pancakes.
- Let the oil heat: Do not pour the pancake dough into the pan until the coconut oil is hot. This will guarantee that the pancakes do not give up too much oil.
- Unavored coconut oil: If you are worried, your pancakes can have a slight coconut flavor, collect a jar of unavored coconut oil.
- Do not turn too early: Everyone may be patiently waiting at the kitchen table, but turning the pancakes before having had the opportunity to form their shape will result in collapses.
Recipe FAQ
Let the pancakes cook until they are roughly solid and the bubbles start to burst and not to fill. They should lift easily and completely when you try to turn them with a spatula. If they resist when you turn them over, give them another minute or two to cook.
If your pancakes collapse, it could be because you haven’t cooked them long enough. Fliper too early can also be the cause. Do not turn them over as long as they are not solid enough.
Yes, absolutely. Just double the ingredients and you will get twice as much.
More delicious vegan pancake recipes
Spinach pancakes
Start your day with these spinach and oats. Wedding, colorful and associated with your favorite fillings, they have a healthy and tasty breakfast that is worth waking up.
Ingredients
- 1 cup oats 100 g
- 1 cup spinach 60 g
- 2 teaspoon chemical
- 2 tablespoon sugar
- 1 cup milk without dairy
- 2 tablespoon coconut oil
- 1 dash vanilla
- 1 pinch salt
Instructions
Add all the ingredients to a mixer and mix until smooth.
Grease a pan with coconut oil and add ¼ cup of dough to the pan for each pancake.
Cook 3-4 minutes on each side over low heat, then turn over and cook on the other side. You will get about 7 pancakes with this recipe.
Garnish pancakes with coconut yogurt, fresh fruit, granola or any other garnish you like!
Notes
- Mix well: If you have a high-speed mixer, use it. Otherwise, mix until the spinach is completely broken down and you have a smooth paste.
- Frozen spinach: If you can’t find fresh spinach, you can use frozen spinach that has been thawed. Press as much water from frozen spinach as you can.
- Let the oil heat: Do not pour the pancake dough into the pan until the coconut oil is hot. This will guarantee that the pancakes do not give up too much oil.
- Unavored coconut oil: If you are worried, your pancakes can have a slight coconut flavor, collect a jar of unavored coconut oil.
- Do not turn too early: Everyone may be patiently waiting at the kitchen table, but returning the pancakes before having had the chance to form their shape will result in.
Nutrition
Calories: 375kcalCarbohydrates: 45gProtein: 9gFat: 19gSaturated fats: 12gPolyunsaturated fat: 3gMonounsaturated fat: 2gSodium: 517MGPotassium: 398MGFiber: 5gSugar: 15gVitamin A: 1870IUVitamin C: 13MGCalcium: 436MGIron: 3MG
