Easy Blender Spinach Pancakes
Delicious and nutritious spinach pancakes made in a blender, perfect for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup old-fashioned oats (plus more for optional topping)
- 1 cup spinach (not packed)
- 1 ripe banana
- 1 large egg (or flax egg for a vegan option)
- 1/2 cup milk of choice (such as regular, coconut, almond, or hemp)
- 2 tablespoons coconut oil, olive oil, or melted butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup all-purpose flour (can substitute with white whole wheat or a gluten-free blend)
Instructions
- Blend the Ingredients: In a blender, combine oats, spinach, banana, egg (or flax egg), milk, oil, cinnamon, vanilla extract, baking powder, and salt. Blend until smooth and creamy, scraping down the sides as needed.
- Add Flour: Gradually add the flour to the blender. Pulse a few times until just combined—don’t overmix.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Cook the Pancakes: Use a 1/4 cup measuring cup to pour batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and Finish Cooking: Carefully flip the pancake and cook for an additional 2-3 minutes on the other side until golden brown. Repeat with remaining batter.
- Serve Warm: Transfer the pancakes to a plate and serve warm with your favorite toppings.
Notes
Do not overmix the batter for fluffy pancakes. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.