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Spinach Vegan Pancakes

Name: Spinach Vegan Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 250 g all-purpose flour; 400 ml unsweetened plant-based milk (e.g., soy, oat); 200 g fresh spinach; 1 tsp baking powder; 0.5 tsp salt; 2 cloves garlic, minced (optional); 2 tbsp nutritional yeast (optional); 2 tbsp vegetable oil (for batter); 0 as needed vegetable oil (for frying)

Difficulty

easy

Time

35m

Price Category

cheap

Calories

Medium

This spinach vegan pancake recipe is a true gem if you're craving something special, yet simple and nutritious. Fresh spinach not only gives it a beautiful green color but is also packed with vitamins and minerals. It's a perfect choice for breakfast, lunch, or even a light dinner, and it's guaranteed to charm even those who aren't typically fond of vegetables. Make it and enjoy the fresh, delicious bites!

ingredients

4 Servings

250 g all-purpose flour400 ml unsweetened plant-based milk (e.g., soy, oat)200 g fresh spinach1 tsp baking powder0.5 tsp salt2 cloves garlic, minced (optional)2 tbsp nutritional yeast (optional)2 tbsp vegetable oil (for batter)

Steps

Blend Spinach and Milk

Place the fresh spinach, plant-based milk, and minced garlic (if using) into a blender. Blend until smooth, ensuring the spinach is fully incorporated and you have a vibrant green liquid.

Combine Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and nutritional yeast (if using). Pour the spinach milk mixture and 2 tablespoons of vegetable oil into the dry ingredients. Mix until just combined and smooth, avoiding overmixing. Let the batter rest for 5-10 minutes.

Cook Pancakes

Heat a non-stick pan over medium heat and lightly grease it with a little vegetable oil. Pour about a ladleful of batter into the pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.

Serve

Serve the freshly cooked spinach vegan pancakes immediately with your favorite toppings.

Extra Tips

► If you prefer a sweeter taste, add a pinch of sugar or sweetener to the batter.

► Serve the pancakes with vegan sour cream, fresh herbs, or even a squeeze of lemon juice.

► Leftover pancakes are delicious the next day when stored in the fridge, you can even enjoy them cold.

Nutrition

	Per 100g	Per Serving 150g / 5.3 oz
Calories	180 kcal	270 kcal
Protein	6g	9g
Fat	4g	6g
Carbohydrate	28g	42g
Fiber	2.5g	3.8g
Sugar	1.5g	2.3g

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