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Whether you are looking for a healthy St. Patrick’s Day recipe or simply a hearty breakfast idea, then you need to check out these Spinach Pancakes!
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Happy St. Patrick’s Day! Other than wearing some random green article of clothing and eating a themed dinner of Guinness Shepherd’s Pie and Irish Cream Cake, we’ve got no St. Patrick’s Day plans.
And while I don’t think every holiday on the calendar has to have some elaborate, Pinterest worthy celebration, I do think it is fun to have some sort of special tradition or to celebrate in some small way.
I think for most people, St. Patrick’s Day is typically a lower key holiday where you may simply want to eat a festive food or make a fun craft with your kids.
Since we are all about the food over here, every year I love thinking up new holiday recipes as the seasons come and go. So, a few years ago, I was trying to come up with a few more fun, kid friendly and better-for-you ideas to celebrate St. Patrick’s’ Day.
Sure, rainbow foods are an obvious choice for St. Patrick’s Day and lots of dyed green food always make an appearance on the interwebs this time of year.
And while I’m not opposed to rainbow sprinkles and will never turn down a Mint Chocolate Chip Cupcake with green and chocolate swirled frosting, some dyed food doesn’t always look appealing.
So that’s how these Spinach Pancakes were concocted! These pancakes are naturally green, due to the spinach and are nutrient dense, packed with healthy ingredients like whole wheat flour, rolled oats, flax seeds and more!
After trying several recipes and many ingredient concoctions, I can without a doubt tell you that this is the BEST Spinach Pancake Recipe out there!
These spinach pancakes are nutrient dense without any weird ingredients, flavorful and fluffy (yes, not certainly as fluffy as traditional buttermilk pancakes, but WAY fluffier than most spinach pancake recipes I’ve tried or seen in the past).
Not only are these Spinach Banana Pancakes a tasty and healthy breakfast option for St. Patrick’s Day and all the other days of the year; adults love them, kids love them and they are a great breakfast or snack recipe for baby led weaning!
Do you have any special St. Patrick’s Day traditions? Please share in the comments below!
Helpful Tips and Information:
How to freeze pancakes:
These Healthy Spinach Pancakes freeze wonderfully! To make these pancakes ahead of time and freeze them, follow the recipe as directed and cool completely. Place cooled pancakes on baking sheet in a single layer and freeze for 6-8 hours. Once completely frozen stack pancakes and place in freezer safe packaging.
To re-heat, place desired number of pancakes on a baking sheet in preheated 350-degree F oven for 15 minutes. Or heat pancakes from frozen in a toaster, until heated through and golden brown or microwave for 1 minute, flipping halfway through cooking.
What to serve with Spinach Banana Pancakes:
These Spinach Blender Pancakes are great served as is, topped with some fresh fruit, pure maple syrup, honey or jam. Our favorite fruit toppings for pancakes include bananas, blueberries and strawberries.
However, to make them part of a complete breakfast, consider serving them with hard boiled eggs or this Caramelized Onion, Bacon and Potato Frittata, this Tropical Green Energy Smoothie and/or turkey bacon.
Spinach Pancake Ingredient Substitutions:
Banana: ½ a cup of applesauce can be substituted for the mashed banana called for in this recipe. You could also use ½ cup of pumpkin puree, however, this may change the color of the pancakes.
Milk: Any milk will work in this recipe. I’ve used whole milk, 1% milk, buttermilk, almond milk, etc.
Maple Syrup: You could use honey or granulated sugar instead of maple syrup this recipe; however, for children under 2, only use pure maple syrup or omit the syrup all together.
Old Fashioned Rolled Oats: Instant oats would also work in this recipe.
Whole Wheat Flour: DO NOT use all-purpose flour in this recipe. Whole wheat flour is denser and sturdier and can handle being blended in the blender; whereas all-purpose flour will make these pancakes thin and gummy.
However, if you need to make this recipe gluten free, simply omit the flour and replace with additional rolled oats.
Butter: Since this is only used to cook the pancakes, you could omit the butter if you have a non-stick skillet and simply spray the skillet with an olive oil or corn oil cooking spray.
If you like this Spinach Pancake recipe, then you’ll love these other healthy breakfast recipes:
Bacon and Egg Breakfast Salad with Waffle Croutons – Change up your daily breakfast routine with this tasty and better for you recipe, Bacon and Egg Breakfast Salad with Waffle Croutons!
Pumpkin Chocolate Chip Blender Muffins – Welcome fall with a warm, cozy drink and this easy pumpkin recipe for spiced Pumpkin Chocolate Chip Blender Muffins!
Pichuberry Protein Pancakes – looking for a healthy post workout snack or breakfast recipe? Make these pichuberry protein pancakes! Not only are these packed with cottage cheese and oatmeal, they are packed with pichuberry puree, a powerful superfood!
Ginger Pear Green Smoothie – This Ginger Pear Green Smoothie recipe is packed with fresh good for you ingredients making this an ideal on the go breakfast or post workout snack.
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Spinach Pancakes
These tasty Spinach Pancakes are kid friendly and are packed with nutrient dense ingredients.
Ingredients
- 1 cup packed fresh spinach
- 1 large banana, sliced or mashed
- 1 ¼ cups almond milk
- 1 large egg
- 2 tablespoons corn oil
- 1-2 tablespoons pure maple syrup, optional
- ½ cup old-fashioned rolled oats
- 3 tablespoons ground flax seeds
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1 cup whole wheat flour
- 1-2 tablespoons butter, for cooking pancakes
Instructions
- In a high-power blender or food processor, combine all the ingredients, except the whole wheat flour and butter. Blend on high speed until pancake batter is smooth and everything is completely mixed, about 1-2 minutes. Use a long rubber spatula to scrape down the sides, as needed, half way through blending.
- Add flour to blender and blend just until mixed, about 30-60 seconds. Batter will be thick.
- Melt butter in a large pan or griddle over medium heat.
- Using a large cookie scoop or ice cream scoop, scoop pancake mixture onto the griddle, making as many pancakes that will fit. Cook pancakes for 2 minutes and then flip and cook for an additional 2 minutes.
- Serve immediately, as desired. Pancakes can be stored in a food safe container at room temperature for 1-2 days, or can be stored in the freezer in a freezer safe container for 3-4 months.
Notes
*Please see the "Helpful Tips and Information" section above for additional recipe notes.
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