Spinach Pancakes (Healthy, Kid-Friendly!) | The Picky Eater

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These Spinach Pancakes reminds me of traditional pancakes, but with a healthy twist! I’ve secretly packed them with nutritious ingredients like fresh spinach, almond milk, and coconut yogurt. They’re not only kid-friendly, but also easily customizable to be gluten-free. In less than 30 minutes, I can have a wholesome breakfast that my entire family loves.

I’ve created so many healthy breakfast recipes over the years, but I think this one has quickly become my new favorite! Whether I am looking for a fun, festive breakfast for St. Patrick’s Day, or even Christmas morning, these easy spinach pancakes are always the perfect kid-approved choice.

The idea came to me one morning when I was brainstorming new ways to get more greens into our diet. While I love making my green waffles which pack all the goodness of a spinach green smoothie, I wanted to mix things up and try something a little different. That’s when I decided to throw some spinach into pancake batter, and it turned out even better than I imagined.

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🥘 Ingredients

These spinach pancakes come together with simple, everyday ingredients. You can easily substitute items to match your family’s needs. Here’s what I use:

Flour & Baking Powder: I use all-purpose flour for the classic pancake texture, with baking powder to help the batter rise and create those fluffy pancakes I love.

Spinach & Almond Milk: Fresh baby spinach gives these pancakes their vibrant green color, while almond milk adds a slight nuttiness and keeps them plant-based.

Sugar, Cinnamon & Vanilla Extract: A little sugar and cinnamon provide sweetness and flavor, and vanilla adds that classic comforting touch.

Apple Cider Vinegar & Coconut Yogurt: ACV helps with fluffiness, and when combined with almond milk, it creates a buttermilk alternative. Coconut yogurt gives the pancakes extra moisture for a light, airy texture.

🍲 Substitutions

Flour: I love using all-purpose flour for the best texture, but you can easily swap it for whole wheat, oat, or gluten-free flour options.

Spices: If I don’t have cinnamon, I’ll use nutmeg or pumpkin pie spice to get that same cozy, warm flavor.

Dairy: I use almond milk and coconut yogurt, but you can switch them with any dairy or non-dairy alternatives like regular milk, oat milk, Greek yogurt, or almond yogurt.

Vinegar: If I’m out of apple cider vinegar, I’ll use white vinegar or even a little lemon juice for the same effect.

🔪 How To Make

Making my healthy spinach pancakes recipe is as simple as blending everything together and cooking them up. Here’s how I do it:

Blend Ingredients: I place the dry ingredients and wet ingredients into the bowl of a high-speed food processor. I blend until smooth, scrape down the sides, and blend again.

Let Batter Rest: I transfer the batter to a large bowl and let it rest at room temperature for 15-20 minutes before cooking.

Heat Pan & Add Batter: I heat a large nonstick skillet over medium heat and lightly spray it with cooking spray. Using a ¼ cup, I scoop the batter into the pan to form a pancake, then repeat to make another 2-3 pancakes, depending on the size of the pan.

Cook Pancakes: I cook the pancakes for 2-3 minutes until small bubbles start to form on the top of each one.

Flip Pancakes: I turn each pancake and cook for another 2-3 minutes, or until they’re fully cooked through. Then, I transfer the pancakes to a plate and repeat with the remaining batter until it’s all used up, making about 12 pancakes.

Serve: I serve these healthy pancakes with my favorite toppings, like fresh berries, and enjoy!

📖 Variations 

While this spinach pancake recipe is perfect as is, it’s super adaptable, depending on what I have in my pantry, these are my favorite variations:

Add Banana: I add about half a mashed banana to the pancake batter for a natural sweetness. You can also top the pancakes with banana slices once they’re on the skillet for extra flavor.

Chocolate Chip: I mix in about 2 tablespoons of dark chocolate chips for a sweet touch. If needed, I make sure they’re vegan, and they’re a perfect addition to spinach pancakes.

For Babies: I cut the pancakes into small bite-sized pieces for my baby to grab and enjoy. You can also make smaller pancakes for little hands to hold and chew.

Protein-Packed: I like to add 1 scoop of protein powder to the pancake batter for an extra nutrient boost. It helps keep me full longer and adds some extra protein to my meal.

🍽 Serving Suggestions

These spinach pancakes are delicious on their own, but here are a few fun ways to serve them up:

Other Toppings: I love topping these pancakes with coconut flakes, peanut butter, chia seeds, vegan Nutella, blackberry syrup, or my vegan honey. If I’m making them for toddlers, I make sure to check for any nut or seed allergies and avoid honey for babies.

Sweet Breakfast: For a sweet twist, I’ll add a scoop of matcha ice cream for the ultimate green breakfast. A frozen mixed berry smoothie pairs perfectly with them for a sweet yet healthy start to the day.

Savory Breakfast: For a savory breakfast, I pair these pancakes with scrambled egg whites or a silken tofu breakfast scramble. It’s a great option, especially if you or your child has an egg allergy.

🫙 Storage Directions

Refrigerating: I store leftover batter in an airtight container in the fridge for up to 2 days. For cooked pancakes, I keep them in a container in the fridge for 3-4 days.

Freezing: Once the pancakes are cool, I place them in a Ziploc bag and freeze them for up to 1 month. It’s an easy way to keep extra pancakes for later.

Reheating: To reheat frozen pancakes, I let them thaw in the fridge and then warm them up in the microwave for 15-30 seconds, or until they’re nice and warm.

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