Can I use regular milk instead of soy milk?

Absolutely! While the recipe calls for soy milk, you can substitute with any milk you prefer – almond, oat, cow's milk, or even coconut milk will work. Each will impart a slightly different flavor to your pancakes, so feel free to experiment and find your favorite.

How can I make these gluten-free?

Simply replace the all-purpose flour with your favorite gluten-free flour blend. Look for one that's designed for cup-for-cup replacement in baking. The chickpea flour is already gluten-free, so you're halfway there! Just make sure your cream of tartar is from a gluten-free source as well.

My pancakes aren't as green as I expected. What went wrong?

The vibrant green color comes from using fresh spinach and not overcooking the pancakes. If your pancakes turned a more olive or brownish green, you might have cooked them a bit too long or at too high heat. Another tip: blending the spinach thoroughly with the milk ensures the best color distribution.

Can I add other vegetables to these pancakes?

Definitely! While spinach creates that beautiful green color, you can experiment with adding other mild vegetables. Try grated zucchini (squeeze out excess moisture first), finely grated carrot, or even a small amount of puréed sweet potato. Just keep the proportions similar to maintain the right batter consistency.

Spinach Pancakes Recipe

Description

These nutritious and vibrant spinach pancakes are a healthy, delicious, and creative way to enjoy leafy greens. Made with soy milk, chickpea flour, and all-purpose (or gluten-free) flour, they’re naturally vegan and perfect for breakfast, brunch, or a light meal. Serve with fresh banana for a delightful flavor combination.

Ingredients

Units Scale

Main Ingredients

70 g spinach
200 ml soy milk
50 g chickpea flour (alternative: almond or coconut flour)
100 g all-purpose flour (or gluten-free flour)
10 g cream of tartar
1/2 tsp salt
1/2 tsp pepper

For Cooking & Garnish

1–2 tsp oil (for greasing pan)
Banana, sliced (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In a large bowl, combine the chickpea flour, cream of tartar, salt, pepper, and all-purpose flour. Whisk together until thoroughly mixed and lump-free.
Blend Spinach Mixture: Place the spinach and soy milk in a blender. Blend until the spinach is completely broken down and the mixture is thick and creamy with a vibrant green color.
Make the Batter: Gradually add the blended spinach mixture to the dry ingredients. Whisk until just combined to create a smooth batter, being careful not to overmix to maintain pancake fluffiness.
Prepare the Pan: Place a large nonstick pan or skillet over medium-low heat. Lightly grease the pan with 1-2 teaspoons of oil to prevent sticking and ensure even browning.
Cook the Pancakes: Pour 2 tablespoons or more of the pancake batter for each pancake into the pan. Cook for about 1 minute, or until bubbles start to form and the edges look set. Flip and cook for an additional 40 seconds until golden and cooked through.
Repeat & Serve: Continue this process with the remaining batter, greasing the pan as needed, until all pancakes are cooked. Serve warm, garnished with banana slices for added sweetness and flavor.

Notes

You can substitute soy milk with any plant-based milk of your choice.
Chickpea flour can be replaced with almond or coconut flour for different flavors.
For gluten-free pancakes, ensure all-purpose flour is substituted with a gluten-free alternative.
These pancakes pair well with sweet or savory toppings.
To store leftovers, refrigerate in an airtight container up to 2 days. Reheat on a skillet before serving.

Nutrition

Serving Size: 1 pancake (based on 6 pancakes)
Calories: 85
Sugar: 1g
Sodium: 220mg
Fat: 2g
Saturated Fat: 0.2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg