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  • Taylor Godber

Spinach pancakes

Getting our daily greens in isn't limited to salads and smoothies. And while they may be green, the typical earthy taste associated with the colour is not present.

These pancakes can be made in bulk ahead of time and frozen, then reheated in the morning for quick cooking convenience.

Spinach pancakes // Makes 10 pancakes.


  • Nut mylk, 1 cup

  • Apple cider vinegar, 1 tbsp

  • Organic flour, 1 cup

  • Baking powder (non-aluminum), 2 tsp

  • Baking soda, 1 tsp

  • Cinnamon, 1/2 tsp

  • Himalayan salt, 1/2 tsp

  • Egg, 1

  • Honey, or maple syrup, 1 tbsp

  • Vanilla extract (alcohol-free), 1 tsp

  • Spinach raw, 2 cup loosely packed

  • coconut oil, 1 tbsp (melted not hot) + 1 Tbsp

  • Fresh or warmed berries, 1 cup (optional)

  • Extra maple syrup to drizzle on top (optional)


  1. Combine mylk & apple cider vinegar and set aside.

  2. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt and stir.

  3. Add egg, honey, vanilla, spinach, melted coconut oil to the blender and blend until smooth.

  4. Add dry mix to blender. Blend until smoothie consistency and spinach and broken up well, ideally no chunks.

  5. Heat a pan on medium heat, add 1/2 tsp pf coconut oil. Measure 1/4 cup of batter.

  6. Flip pancake when bubbles begin to form and a few of them stay.

  7. The temperature of the pan may need to be adjusted as you go.

  8. Option to add berries and a drizzle of maple syrup on top when you serve.

Wanna amp up the protein in these pancakes? Add a scoop of protein powder to the mix.

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