Spinach Pancakes

Spinach Pancakes | Healthy Nibbles and Bits

Makes 16-18 small pancakes.


  • 2 and 1/2 cups (125g) baby spinach
  • 1 cup (227g) non-fat Greek yogurt
  • 3/4 cup (177ml) unsweetened almond milk (any other milk works also)
  • 3/4 cup (115g) finely ground corn meal
  • 3/4 cup (110g) chickpea flour (all-purpose or whole wheat flour works also)
  • 1 large egg
  • 1 TBS olive oil
  • 1 TBS honey (add more if you like sweeter pancakes)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • natural cooking spray


  1. In a food processor or a blender, mix together the spinach, yogurt, and almond milk until smooth.
  2. Pour the batter into a large mixing bowl, and stir in the rest of the ingredients except the cooking spray.
  3. Coat one or two pans with cooking spray and place the pan over medium-low heat. I used two pans so that I could cook more pancakes at once.
  4. Pour about 2-3 tablespoons of batter onto the pan for each pancake. A 1/8 cup measuring spoon works very well for this.
  5. Cook a side for about 2-3 minutes. Once the edges of the pancakes are no longer runny, and you can slide a spatula easily underneath, they’re ready to be flipped. Cook for another 2 minutes.
  6. Enjoy them on their own or serve with some honey or maple syrup.
  7. Refrigerate any leftovers in an airtight container.


1. Loosely adapted from The Roasted Root and Chocolate & Carrots.[br]2. If you’re not concerned with making gluten-free pancakes, just replace the corn meal and chickpea flour with all-purpose or whole wheat flour (or a blend of both).[br]3. I reapplied cooking spray after each batch of pancakes I made. That way, the pancakes won’t stick to the bottom of the pan.