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…

Fiber ✅

Protein ✅

Flavor ✅

Kid-friendly ✅

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. 


Thrive on,

Coach Jentry