Spinach Blender Pancakes

Have you seen those pretty green pancakes on Pinterest and you’re all like ahh those would be the BEST for St. Paddy’s Day? Me too.

I needed to make my own version. You can get that gorgeous green color two ways. First, you can use food coloring, easy peasy. OR!! You can be sneaky and add some hidden dark green leaves that are loaded with health benefits and nutrients but you’d never be able to tell because they’re so sweet and delicious. Today, we’re doing the spinach thaaaang.

Spinach pancakes, my friends. I’m so happy the are now in my life. I’m going to be honest. I’m a waffle person. I like them because I don’t typically have the patience for pancakes. I like the ease of pouring, closing the waffle maker, and forgetting about it until the light goes off.

Pancakes require attention. They require patience. And these spinach babies are so worth it.

I also did some iiiinteresting research about fluffy pancakes. I made my first batch, which was so delicious, but kinda flat. I searched high and low on in the internet to figure out what makes those perfectly fluffy pancakes and here’s the trick I found: whip your egg whites.

Don’t care about flat pancakes? Throw the eggs in the blender with everything else. Want pancakes that are fluffy af? Whip the egg whites!! Who knew!! So there it is, my food tip for the day!

So let’s make some delicious spinach blender pancakes.

Place the almond milk, vanilla, coconut sugar, ghee (coconut oil or butter works), spinach, almond flour, flax meal, and baking power in the blender. Separate the egg yolks from the whites. Place the whites in a large bowl and add the yolks to the blender.

Blend all the ingredients together until combined and set aside. Use a handheld mixer to whip the egg whites. Once you get firm white peaks from the egg whites, transfer them to the blender and fold in with the pancake batter.

Grease a pan and get it hot. Turn the heat down to medium-low and use a 1/4 measuring cup to scoop a couple small pancake circles onto the pan. Keep the heat at medium-low and flip once the edges firm up and no longer look wet. Note: these don’t bubble in the center like traditional pancakes.

Top with butter, syrup, berries, whatever you want! They are so delicious and I’m putting major emphasis on the CAKE part of the pancake. They’re basically dessert 😂

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Spinach Blender Pancakes

These Spinach Blender Pancakes are perfect for your St. Patrick’s Day celebration or any weekend brunch! I love that they’re packed with nutrients from the spinach, gluten free, and paleo!

Recipe by:Lindsay Grimes Freedman

★★★★★ 5 from 4 reviews

Prep: 5 minCook: 15 minTotal: 20 min

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Servings: 10 pancakes 1x

1x2x3x

Ingredients

• 1 cup almond milk
• splash of vanilla extract
• 1/4 cup coconut sugar
• 1/4 cup ghee (coconut oil or butter works too)
• 2 cups spinach
• 2 cups + 1/4 cup almond flour
• 1/4 cup flax meal
• 1 teaspoon baking powder
• 2 eggs

Instructions

1. Place the almond milk, vanilla, coconut sugar, ghee (coconut oil or butter works), spinach, almond flour, flax meal, and baking power in the blender.
2. Separate the egg yolks from the whites.
3. Place the whites in a large bowl and add the yolks to the blender too.
4. Blend all the ingredients together until combined and set aside.
5. Use a handheld mixer to whip the egg whites.
6. Once you get firm white peaks from the egg whites, transfer them to the blender and fold in with the pancake batter.
7. Grease a skillet and warm it for a minute over high heat.
8. Turn the heat down to medium-low and use a 1/4 measuring cup to scoop a couple small pancake circles onto the pan.
9. Keep the heat at medium-low and flip once the edges firm up and no longer look wet.
10. Note: these don’t bubble in the center like traditional pancakes.

Tips

Serving (per pancake): Calories 196; Fat 16.7g (Sat 8.8g); Protein 4.4g; Carb 9.7g (net carb 6.7g); Fiber 3g; Sodium 24mg

© The Toasted Pine Nut

Enjoy! xo