I am convinced we could live off of these pancakes if we had to. They are an all-around amazing way to start the day. I can hide greens in these and our little guy gobbles them up, no problem. They are also easy to re-heat in the toaster oven, which means you can make a full batch on Sunday and have pancakes for the rest of the week!
Needless to say, they’re a favorite for go-to for a host of reasons…
Click the following link for a printer-friendly version with nutrition facts: Spinach Oatmeal Protein Pancakes
Spinach Oatmeal Protein Pancakes
vegan, dairy-free, gluten-free
Recipe by Jentry Lee Hull
Yields about 20 pancakes
- 1 cup Almond Flour *
- 3 cups Oat Flour (use gluten-free if needed)*
- 2 Tbsp Baking Powder
- 1 tsp pink Himalayan Salt (or fine kosher salt)
- 2 tsp Cinnamon
- 3 ripe bananas (spotted)
- 1 handful fresh spinach
- 1 scoop Evolve ® Plant-Based Protein & Greens Powder Mixed Berry (available on Amazon), or other protein powder of choice
- 3 Tbsp Coconut oil, melted
- 2 Tbsp Maple Syrup
- 1 Tbsp Pure Vanilla Extract
- 2 Tbsp Chia Seeds
- 20 fl oz. (2 1/2 cups) Unsweetened Plain Plant Milk (I used Ripple Unsweetened Original, available at most grocery stores)*
- 1 Tbsp apple cider vinegar (or white vinegar)*
- In a large mixing bowl, combine almond flour, oat flour, baking powder, salt, and cinnamon.
- In a blender, combine ripe bananas, spinach, Evolve ®, coconut oil, maple syrup, pure vanilla extract, chia seeds, milk, and vinegar. Blend until creamy.
- In a new large mixing bowl, pour in the wet mixture from the blender, scrape down the sides of the blender with a spatula.
- Slowly combine the dry flour mixture into the wet mixture, using a metal fork/whisk or mixer. Stir until the flour is fully incorporated.
- Within a couple minutes the oats will start to absorb the moisture, so it will begin to thicken slightly.
- If mixture is too thick (like a paste), add more milk if needed (2 Tbsp at a time) until mixture is smooth and creamy.
- Once mixture is ready, heat nonstick pan or flat griddle over low-medium heat.
- Test readiness of griddle by splashing a few drops of water. If the water dances on the surface, it’s ready to go.
- Using a 1/3 cup measuring cup, scoop mixture onto griddle and cook batter until bubbles start to form around the edges (about 2 minutes).
- Rest measuring cup separately in a small dish/plate, so it doesn’t sink into the batter mixture.
- Flip with a silicon spatula (not metal if using a nonstick pan) and cook for another 2 minutes, or until golden brown on both sides.
- Continue this process until all batter is used.
- Top pancakes with fruit (berries and sliced banana), sliced almonds or almond butter, hemp hearts (for extra protein and omegas), maple syrup, or any other toppings that speak to you.
- This recipe yields about 20 pancakes, so any leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- To reheat leftovers, a toaster oven works best.
- If almond flour isn’t available, try almond meal (available at most grocery stores).
- Oat flour is easy to make at home and it’s much more economical than buying ready-made. Just blend rolled oats in a blender or food processor until finely ground.
- Plant milk consistencies vary, depending on the ingredients. Any plant milk can be used for this, but I recommend milks with a thicker mouthfeel (Ripple milk, which is made from peas, works well. So does soy milk).
- The vinegar helps to create a “buttermilk”, which makes for a fluffier pancake.