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Easy Spinach Pancakes

A simple spinach pancake recipe you can use every day.
Prep Time5 mins
Cook Time5 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, healthy, pancakes
Servings: 2


  • spatula
  • non-stick pan
  • blender (like the magic bullet)


  • 1 cup self-raising flour use less (1/3c if you like the pancakes thinner)
  • 1 cup milk (you can use soy or any alternative milk)
  • 1 egg
  • small bunch baby spinach
  • 1 tsp chia seed (optional)
  • 1 tsp ground flax seed (optional)
  • 1 splash vanilla (optional)
  • butter / oil


  • Blend 1c milk with a small bunch of baby spinach leaves
  • In a large mixing bowl, add 1/3c to 1c flour (depending on how thick you like the pancakes. You can start with less then add more flour in as you go), 1 egg, and optional chia, flax seeds and/or a splash of vanilla.
  • Pour in the spinach milk blend
  • Mix all the ingredients with an whisk, just until blended. Try not to over mix.
  • Warm up a non-stick pan to a medium heat, adding in a tbsp of oil. (You can optionally add in butter, but make sure it doesn't burn.)
  • Cook pancakes over medium heat, flipping when bubbles have appeared over the whole pancake or until golden brown.
  • Pro tip: Once pan is hot, I usually turn down the heat a tiny because the pan's heat level is well distributed at that point and can otherwise be too hot.
  • I usually add a pat of butter on the hot pancakes while they are sitting in a stack.
  • I love to add on berries or bananas and of course, Canadian maple syrup!