Can I use frozen spinach instead of fresh?

Yes! Thaw the frozen spinach completely and squeeze out as much water as possible before blending. About 1/2 cup of thawed, squeezed frozen spinach can replace 2 cups of fresh spinach.

Can I make the batter ahead of time?

No, the batter is best mixed up right before cooking.

How do I know when to flip the pancakes?

Look for small bubbles forming on the surface and slightly dry edges, usually after about 2-3 minutes on medium heat. Flip once and cook for another 1-2 minutes on the second side.

These Bright Green Easy Spinach Pancakes Are the Perfect Healthy Breakfast💚

Name: Easy Spinach Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups Old Fashioned rolled oats; 4 cups baby spinach; 2 large eggs; 3/4 cup milk of choice; 2 tablespoons salted butter or coconut oil; 2 tablespoons maple syrup; 2 teaspoons vanilla extract; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1/4 teaspoon cinnamon

Easy Spinach Pancakes

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4.5 from 2 reviews

These spinach pancakes are made in a blender with oats, fresh spinach, and no flour for a healthy breakfast in just 20 minutes (and naturally gluten-free!). The green color makes them irresistible while sneaking in leafy greens.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 to 9 medium pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups Old Fashioned rolled oats
4 cups baby spinach
2 large eggs
3/4 cup milk of choice
2 tablespoons salted butter or coconut oil
2 tablespoons maple syrup
2 teaspoons vanilla extract
2 teaspoons baking powder
½ teaspoon kosher salt
1/4 teaspoon cinnamon

Instructions

Melt the butter or coconut oil. Place all ingredients in a blender and blend on high until a smooth batter forms. Wait 5 minutes for the batter to thicken.
Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about ⅓ cup each). Cook the pancakes until the bubbles pop on the top: low and slow is the key! Then flip them and cook until golden on the other side.
If the remaining batter is very thick, stir in a splash of milk. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

Notes

Store leftover spinach pancakes in an airtight container in the refrigerator for up to 5 days. These pancakes are perfect for meal prep! Make a double batch and you’ll have quick, healthy breakfasts or snacks ready to go.

For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat in a toaster or microwave directly from frozen.

Find it online: https://www.acouplecooks.com/spinach-pancakes/