Dairy-Free Spinach Pancakes
Start your morning off right with these vibrant and nutrient-packed Dairy-Free Spinach Pancakes! Blended fresh spinach gives these pancakes their stunning green color and a boost of vitamins, while almond milk and a flax egg keep the recipe completely plant-based and dairy-free. Perfectly fluffy and gently sweetened with a touch of maple syrup, these pancakes are a deliciously wholesome way to fuel your day. The recipe is easily adaptable for gluten-free diets and comes together in just 20 minutes, making it an ideal option for busy weekdays or lazy brunches. Top them with fresh fruit, more maple syrup, or a dollop of dairy-free yogurt for a satisfying and Instagram-worthy breakfast!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups (packed) Fresh spinach
- 1 cup Unsweetened almond milk (or other dairy-free milk)
- 1 cup All-purpose flour (or gluten-free flour blend, if needed)
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Ground flaxseed
- 2 tablespoons Water
- 1 tablespoon Maple syrup
- 0.5 teaspoon Vanilla extract
- 1 tablespoon (plus extra for greasing the pan) Olive oil (or other neutral oil)
Directions
Step 1
In a small bowl, combine the ground flaxseed and water to make a flax egg. Stir well and let it sit for 5 minutes to thicken.
Step 2
While the flax egg is setting, place the fresh spinach and almond milk in a blender. Blend until smooth and vibrant green.
Step 3
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 4
Add the spinach mixture, flax egg, maple syrup, vanilla extract, and olive oil to the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are fine.
Step 5
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with olive oil.
Step 6
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if needed.
Step 7
Cook each pancake for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes, or until golden brown.
Step 8
Repeat with the remaining batter, greasing the skillet as needed between batches.
Step 9
Serve warm with your favorite toppings like fresh fruit, maple syrup, or dairy-free yogurt.
Nutrition Facts
| Serving size | (495.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 718.3 |
| Total Fat 20.2g | 0% |
| Saturated Fat 2.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1485.3mg | 0% |
| Total Carbohydrate 117.2g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 13.8g | |
| Protein 16.6g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 541.5mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 327.5mg | 0% |
Source of Calories