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!

Prep: 5 minCook: 15 minTotal: 20 min
Servings: 10 pancakes 1x


  • 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


  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.


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