A tall stack of these Sweet Whole Wheat Spinach Pancakes is how you can have over 2 servings of veggies first thing in the morning, and still enjoy your favorite breakfast. Light and fluffy green goodness with a sweet and sweet nutrition boost!
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Let me preface this by telling you how proud I am about these turned out, especially visually.
Just look at that beautiful bright green color! And no, I did not adjust the tint of the stack at all to get that. The pancakes were actually that green!
I even spent a while staring at that stack and feeling all happy on the inside.
Thankfully my roommate didn’t walk in on me, just in case I had a smile on my face back then. She’d probably have thought I was losing my mind with this whole blogging thing.
Spinach in Pancakes?
Yes!
They add a great nutrient boost, and with the stevia and sweetness of the coconut milk, you really can’t taste the vegetable.
Just an amazing stack of healthy pancakes.
Healthy?
Yes!
- They’re vegetable pancakes
- Made with whole grain
- Dairy free too!
But the taste?
Let’s not even go there.
Soft, fluffy, and just de-lish!
They were so beautifully light and slightly sweet, I didn’t even need the maple syrup on there!
I’ve made it 3 times already, and no, it wasn’t just for recipe testing.
Blend 
Combine 
Stir 
Scoop 
Cook 
Flip
Well they did turn out a little flat the first time coz I added too much milk, but I did the 45-minute shot anyway thinking they were meant to be that way.
I tried it with less milk the next time, and oh my, it was perfect.
Just look at that fluff!
If you still aren’t convinced:
- This is a meal that takes less than 30 minutes
- A great meal prep option if you want to make it ahead
- Freezer-friendly too: They’ll keep for weeks!
Now go try this out for your next brunch; You’re surely going to love them!
Sweet Whole Wheat Spinach Pancakes
Ingredients
- 2½ cups Spinach, 75g
- ¾ cup Light Coconut Milk, or other
- 1½ tsp Apple Cider Vinegar/Lemon Juice
- 1 Egg
- 1 Egg White
- 1 tsp Vanilla
- 1 cup Whole Wheat Flour, about 120g
- 2½ tsp Baking Powder
- Stevia Sweetener, 1½ Tbsp sugar worth (Use your brand's Conversion Chart), More for sweeter
- ¼ tsp Cinnamon
- ⅛ tsp Salt
Instructions
- In a blender or food processor, blend spinach, milk, vinegar, egg, egg white and vanilla. Transfer to a large bowl.
- In a medium bowl, combine flour, baking powder, sweetener, cinnamon and salt.
- Add dry mix into wet, and stir gently until just combined. Batter will be thick and lumpy, but don’t over-mix.
- Heat a large nonstick skillet or griddle on medium-low and scoop out about ¼ cup mixture on it (2 pancakes on one skillet at a time).
- Cook for about 3 minutes until bubbles start to appear all over the pancake, and edges are slightly dry.
- Flip carefully and cook other side for 1-2 minutes.
- Remove from pan and repeat with remaining batter.
- Serve warm with your choice of toppings!
Notes
- Keep pancakes warm in a 200°F oven while cooking, or warm them in a microwave for serving.
- SweetLeaf Organic Stevia Sweetener Packets
- Servings: 9 4” pancakes | Serving size: 3 pancakes
- Calories: 208kcal
- Fat: 5.9g | Saturated fat: 3.5g
- Carbohydrates: 30.2g | Fiber: 6.1g | Sugar: 0.2g
- Protein: 9.4g
Keep up the good work?
Thank you! Definitely going to keep at it 🙂