Start your day with these vibrant spinach oat pancakes! This protein-packed recipe is made in a blender and is ready in just 20 minutes for a fun, healthy breakfast.
Details
1 serving (3-4 pancakes)
10 minutes
10 minutes
435 kcal
Table of Contents
Spinach in pancakes might sound unusual, but trust me, this recipe will revolutionize your breakfast routine. It’s a secret weapon for kickstarting your day with energy, balance, and readiness to tackle anything life throws at you all in just 20 minutes. Perfect for those hectic mornings when you feel behind before the day even begins.
Why You’ll Adore This Recipe
We need recipes that work for us, not against us. This one is a total win-win. When I first tested these, my dad, who is a notorious pancake purist, declared them “better than the brown box.” And honestly, that’s about the highest praise a recipe can get in my family!
- Effortless Blender Magic: Seriously, you just toss everything into the blender. No bowls, no whisks, and way less cleanup. As a matter of fact, it’s the perfect solution for busy mornings.
- Wholesome & Sneaky Veggies: These pancakes are packed with good-for-you ingredients like whole-grain oats and fresh spinach. And the best part? You can’t even taste the spinach! It’s a fantastic way to sneak in some greens, especially if you have picky eaters at home (or, you know, a picky partner!).
- Balanced & Macro-Friendly: With a great mix of protein, complex carbs, and healthy fats, this breakfast keeps your blood sugar stable. That means no more mid-morning slumps. For instance, you’ll feel full and focused for hours.
- Packed with Protein: Each serving boasts an impressive 22 grams of protein! This is all thanks to the eggs and a scoop of protein powder, which consequently helps keep you satisfied until lunch.
What You’ll Need for This Effortless Recipe
You likely have most of these ingredients in your kitchen right now. I love recipes that don’t require a special trip to the store, and this is definitely one of them.
- ¾ cup almond milk: Unsweetened is best. Any milk, dairy or non-dairy, works fine.
- 1 medium ripe banana: The riper, the sweeter! Adds natural sweetness and moisture.
- 2 Large Eggs: Helps bind the pancakes and adds a protein boost.
- 1 tsp vanilla extract: For that classic, cozy pancake flavor.
- 2 packed cups fresh spinach: This is where the magic (and the color!) comes from.
- 1 cup rolled oats: Use certified gluten-free if needed. This acts as our “flour.”
- 1 scoop (30g) baking powder: I prefer vanilla whey or a plant-based blend.
- 1 tsp baking powder: This gives our pancakes a little lift
- A pinch of salt to balance the flavors.
- 1 tbsp butter or oil to greasing the pan. I love using coconut oil.
A Closer Look at This Spinach Oat Pancakes Protein Recipe’s Ingredients
Let’s break down why these simple ingredients come together to create something so fantastic.
- Almond Milk: I typically grab unsweetened vanilla almond milk because it’s low in sugar and adds a subtle flavor. However, feel free to use whatever milk you have on hand oat, soy, dairy, you name it. The recipe is super flexible.
- Banana: A ripe, spotty banana is your best friend here. It provides natural sweetness, which means you can use less syrup later on. Plus, it gives the pancakes a wonderfully moist texture. If you’re not a banana fan, you could substitute with ¼ cup of unsweetened applesauce, but the texture might be slightly different.
- Eggs: Eggs are the workhorse of this recipe. They bind everything together and are a great source of protein and healthy fats. In addition, they contribute to that satisfying feeling that keeps you full.
- Fresh Spinach: Two big handfuls! It seems like a lot, but it wilts down to nothing in the blender. You get all the amazing nutrients iron, vitamins, and antioxidants without any of the “green” taste. I promise!
- Rolled Oats: Who knew you could make flour in your blender? Rolled oats are a fantastic source of complex carbohydrates and fiber, which aid in digestion and provide sustained energy. For this reason, it’s a great choice for a balanced breakfast. To make this spinach oat pancakes protein recipe gluten-free, just be sure to use certified gluten-free oats.
- Protein Powder: This is my secret for making these pancakes extra filling. A scoop of vanilla protein powder not only bumps up the protein content but also adds a touch of sweetness and flavor. I’ve found that a good quality whey or a plant-based pea protein blend works best.
Step-by-Step Spinach Oat Pancakes
Whip this up, and you’ll see it’s as easy as pie. Seriously, no sweat! This process is so simple, you’ll have it memorized after the first time.
Step 1: Blend It Up!
First things first, grab your blender. It’s crucial to add the ingredients in the right order to help your blender work efficiently. Pour the almond milk in first, then add the banana, eggs, and vanilla extract. Next, pack the fresh spinach on top of the wet ingredients. Finally, add the dry ingredients: rolled oats, protein powder, baking powder, and salt. Blending the wet ingredients first helps create a vortex that pulls the dry ingredients down.
Secure the lid and blend on high for about 30 seconds, or just until the batter is smooth and vibrant green. Be careful not to over-mix! We want fluffy pancakes, and over-blending the oats can make them dense. Let the batter rest for 5-10 minutes. This little pause allows the oats to absorb some liquid, which results in a thicker, more luscious batter.
Step 2: Get Sizzling!
Place a large nonstick skillet or a griddle over medium-low heat. Getting the temperature right is key for perfectly golden pancakes. If the pan is too hot, the outside will burn before the inside is cooked. Too cool, and they won’t get that lovely color.
Once the pan is heated, add a pat of butter or a swirl of oil. Let it melt and coat the surface. I personally love the flavor that coconut oil adds, but butter or avocado oil are also great choices.
Step 3: Flip and Finish!
Using a ¼-cup measuring cup, pour the batter onto the hot skillet to form your pancakes. You should be able to fit 2 or 3 at a time, depending on the size of your pan. Don’t crowd them, as this will make flipping more difficult.
Cook for 2-3 minutes on the first side. Unlike traditional pancakes, these won’t bubble up a lot. Instead, you’ll know they’re ready to flip when the edges look set and slightly dry. Gently slide a spatula underneath, and if it lifts easily, give it a confident flip. Cook for another 2-3 minutes on the second side until golden brown and cooked through. Transfer the finished pancakes to a plate and cover them with foil to keep warm while you cook the remaining batter. And there you have it no, really, that’s it! Simple, right?
Amy’s Pro Tips for the Perfect Recipe
Over the years of making this spinach oat pancakes protein recipe, I’ve picked up a few tricks. These little tips can make a big difference.
The Secret to Fluffy Pancakes (Don’t Over-blend!)
I can’t stress this enough: do not over-blend the batter! When oats are blended for too long, the gluten-like structure breaks down too much, which results in flat, gummy pancakes. We’re aiming for a 30-second blend, just until everything is combined. A few tiny flecks of oats are totally fine.
Can I Make This spinach oat pancakes protein recipe without protein powder?
Absolutely! I know not everyone keeps protein powder on hand, or you might be making these for little ones. If you want to skip it, simply substitute the scoop of protein powder with an additional ¼ cup of rolled oats. The pancakes will have a bit less protein but will be just as delicious. You might want to add a tiny splash more of vanilla or a pinch of cinnamon to make up for the flavor.
Making Them Gluten-Free and Dairy-Free
This recipe is naturally dairy-free if you use a plant-based milk like almond or oat milk and oil instead of butter for cooking. To make it 100% gluten-free, the only thing you need to do is use certified gluten-free rolled oats. This is important for those with celiac disease or a serious gluten sensitivity, as regular oats can be cross-contaminated with wheat during processing. It’s an easy swap that makes this recipe accessible for everyone.
Topping Ideas to Elevate Your Pancakes
What are pancakes without some solid toppings?! Who knew a salad could feel like a spa day for your taste buds? Well, these pancakes are the breakfast equivalent. The toppings are where you can really let your personality shine.
- Classic & Sweet:
- A pat of grass-fed butter and a generous drizzle of pure maple syrup. You can’t go wrong.
- A dollop of Greek yogurt (or coconut yogurt for a dairy-free option) and a handful of fresh berries.
- A smear of your favorite nut butter I’m partial to creamy almond or cashew butter.
- A spoonful of homemade chia seed for a pop of fruity flavor without the extra sugar.
- Something a Little Different:
- Toasted coconut flakes and sliced bananas.
- A sprinkle of cinnamon and a handful of chopped walnuts or pecans.
- A drizzle of tahini and a sprinkle of flaky sea salt for a sweet and savory vibe.
- Go Fully Savory:
- Yes, you can! Skip the sweet toppings and use these pancakes as the “bread” for a breakfast sandwich. Layer a fried egg, a slice of avocado, and maybe a sprinkle of everything bagel seasoning. It’s a game-changer!
Meal Prep and Storage Savvy
As someone who values a streamlined week, I’m a huge fan of recipes that can be made ahead. This spinach oat pancakes protein recipe is perfect for meal prep.
How to Store Leftover Pancakes
If you have leftovers (which is a big “if” in my house!), let them cool completely to room temperature. This prevents them from getting soggy. Then, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop them in the toaster for a minute or two until they’re warm and slightly crispy. You can also microwave them, but the toaster method is my favorite for reviving that fresh-off-the-griddle texture.
Freezing for Future You
These pancakes freeze beautifully! It’s fall, so pumpkin spice is basically a must. But trust me, this recipe isn’t your average Starbucks vibe; it’s a year-round staple. To freeze, let the pancakes cool completely. Then, arrange them in a single layer on a baking sheet and pop them in the freezer for about 30 minutes, or until they’re firm. This is called flash-freezing, and it prevents them from sticking together.
Once they’re frozen, you can transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready for a quick and healthy breakfast, just grab a couple and reheat them in the toaster, toaster oven, or microwave. It’s like a gift from your past self
Tools I Use Every Time
You don’t need any fancy equipment for this recipe, which is another reason I love it. Here are the two essentials I rely on:
- A High-Powered Blender: A good blender is key to getting a perfectly smooth batter. It doesn’t have to be the most expensive model on the market, but one that can easily pulverize the rolled oats and spinach is a must.
- A Quality Nonstick Skillet or Griddle: This makes flipping the pancakes a breeze and allows you to use less oil or butter, keeping the fat content in check. A well-seasoned cast-iron skillet also works wonderfully.
(FAQs)
How much protein is in oat pancakes?
The protein content in oat pancakes can vary widely depending on the recipe. A basic oat pancake recipe might have 5-10 grams of protein per serving. However, this spinach oat pancakes protein recipe is specifically designed to be high in protein, packing about 22 grams per serving, thanks to the addition of eggs and a scoop of protein powder.
Are spinach pancakes healthy?
Yes, absolutely! Spinach pancakes are incredibly healthy. They are a fantastic way to incorporate more leafy greens into your diet. Spinach is rich in vitamins A, C, and K, as well as iron and antioxidants. When combined with fiber-rich oats and protein, they make for a very nutritious and balanced meal that supports sustained energy and overall wellness.
How to make protein pancakes from oats?
Making protein pancakes from oats is super simple, especially with a blender. The basic formula is to blend rolled oats (to act as flour), a protein source like eggs and/or protein powder, a liquid like milk, and a leavening agent like baking powder. This recipe follows that exact method, adding spinach and banana for extra nutrients and natural sweetness.
Do pancakes have a lot of protein?
Traditional pancakes made from a white flour mix are typically low in protein and high in refined carbohydrates. They might only have 4-6 grams of protein per serving. However, you can easily make high-protein pancakes by using nutrient-dense ingredients like oats, eggs, Greek yogurt, cottage cheese, or protein powder, just like in this recipe.
Conclusion
I truly hope this effortless spinach oat pancakes protein recipe brings a little bit of ease and a whole lot of joy to your mornings. It’s more than just a meal; it’s a simple act of self-care that can set a positive tone for your entire day. Give it a try, and I’d love to hear how you make it your own
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The Effortless Spinach Oat Pancakes Protein Recipe— No Flour, No Sugar Needed
- Total Time: 20
- Yield: 2 1x
Description
Start your day by sneaking in some veggies in these vibrant spinach pancakes! Made in a blender and ready in 20 minutes for a fun way to add greens! Gluten-free, dairy-free, and oh-so-delicious.
Ingredients
¾ cup almond milk, unsweetened
1 medium ripe banana
2 large eggs
1 tsp vanilla extract
2 packed cups fresh spinach
1 cup rolled oats (use certified gluten-free if needed)
1 scoop (30g) vanilla protein powder
1 tsp baking powder
¼ tsp salt
1 tbsp butter or coconut oil, for greasing the pan
Instructions
1. Combine ingredients in the blender. Add the almond milk, banana, eggs, and vanilla to a blender. Top with fresh spinach, then add the rolled oats, protein powder, baking powder, and salt. Blend on high for about 30 seconds until the batter is completely smooth and green. Let the batter rest for 5-10 minutes to thicken.
2. Heat the pan. Place a large nonstick skillet or griddle over medium-low heat. Once hot, add butter or oil and let it coat the surface.
3. Cook the pancakes. Pour the batter onto the skillet using a ¼-cup measure. Cook for 2-3 minutes per side, until the edges look set and the pancakes are golden brown. Flip carefully and cook for another 2-3 minutes.
4. Serve and enjoy! Transfer to a plate and serve immediately with your favorite toppings.
Notes
To make without protein powder, replace the scoop of protein powder with an additional ¼ cup of rolled oats.
For the fluffiest pancakes, be careful not to over-mix the batter; 30 seconds is plenty of time.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Method: Blender, Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (3-4 pancakes)
- Calories: 435
- Sugar: 15g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 186mg
