Sweet Whole Wheat Spinach Pancakes

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!

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.

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

5 from 1 vote

Print recipe Pin Recipe

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Servings: 9 4” pancakes

Calories: 208kcal

Course: Breakfast

Cuisine: American

A tall stack of Sweet Whole Wheat Spinach Pancakes so you can get over 2 servings of veggies first thing in the morning, but still enjoy your favorite breakfast. Light and fluffy green goodness with a sweet and SWEET nutrition boost!

Ingredients

• 2½ cups Spinach, 75g
• ¾ cup Light Coconut Milk, or other
• 1½ teaspoon Apple Cider Vinegar/Lemon Juice
• 1 Egg
• 1 Egg White
• 1 teaspoon Vanilla
• 1 cup Whole Wheat Flour, about 120g
• 2½ teaspoon Baking Powder
• Stevia Sweetener, 1½ tablespoon sugar worth (Use your brand’s Conversion Chart), More for sweeter
• ¼ teaspoon Cinnamon
• ⅛ teaspoon 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.

Product Recommendation:

• SweetLeaf Organic Stevia Sweetener Packets

Nutrition:

• 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