Eggless Spinach Pancake recipe

Of all the culinary challenges I’ve faced, finding exciting ways to get my kids to eat their greens has been the most persistent. For a while, I resorted to hiding spinach in smoothies, but they soon grew wise to my tricks. That’s when the idea for these savory pancakes was born. I wanted something that wasn’t just healthy but genuinely delicious, something we could all enjoy for breakfast, lunch, or a light dinner. The first time I made these Eggless Spinach Pancakes, the vibrant, almost neon green color was an instant hit. My kids, usually suspicious of anything green, were intrigued. They tentatively took a bite, and their eyes lit up. The pancakes were soft, savory, and full of flavor—nothing like the “healthy” food they dreaded. Now, “green pancake day” is a celebrated event in our house, a testament to the fact that nutritious food can also be incredibly fun and tasty.

Vibrant Eggless Spinach Pancakes: The Perfect Savory Breakfast

This recipe transforms a handful of simple, wholesome ingredients into a stack of stunningly green, flavorful, and incredibly soft pancakes. Free from eggs and easily made dairy-free, these are perfect for those with allergies, vegans, or anyone looking for a creative and nutritious meal. The secret lies in blending fresh spinach right into the batter, which not only provides the incredible color but also packs in nutrients without any “leafy” texture. These are not your typical sweet breakfast pancakes; they are savory, aromatic, and versatile enough to be served any time of day.

Complete Ingredients List

Using a kitchen scale for the dry ingredients will yield the most consistent results.

For the Pancake Batter:

• 150g (approx. 1 ¼ cups) All-Purpose Flour (or use Whole Wheat Flour for extra fiber)
• 2 tsp Baking Powder
• ½ tsp Salt
• 1 tsp Ground Cumin
• ½ tsp Garlic Powder
• ¼ tsp Turmeric Powder (optional, for color depth and health benefits)
• ¼ tsp Black Pepper, freshly ground
• 150g (about 5-6 cups) Fresh Spinach, packed
• 240ml (1 cup) Plant-Based Milk (Oat, Almond, or Soy milk work well)
• 120ml (½ cup) Water
• 1 tbsp Neutral Oil (like avocado or sunflower), plus more for cooking
• 1 tbsp Lemon Juice, freshly squeezed

Step-by-Step Instructions

The beauty of this recipe is its simplicity. A blender does most of the heavy lifting to create a perfectly smooth, vibrant batter.

1. Prepare the Spinach Base: In the jar of a high-speed blender, combine the packed fresh spinach, plant-based milk, water, 1 tablespoon of oil, and fresh lemon juice.
2. Blend Until Smooth: Secure the lid and blend on high speed for 1-2 minutes, or until the mixture is completely smooth and liquid. There should be no visible flecks of spinach left. This step is crucial for achieving a uniform color and texture in your pancakes.
3. Combine Dry Ingredients: In a large mixing bowl, add the all-purpose flour, baking powder, salt, ground cumin, garlic powder, turmeric powder (if using), and black pepper. Whisk them together thoroughly to ensure the baking powder and spices are evenly distributed.
4. Create the Batter: Pour the vibrant green spinach liquid from the blender into the bowl with the dry ingredients. Using a whisk, mix until everything is just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can develop the gluten in the flour, leading to tough, rubbery pancakes.
5. Rest the Batter: Let the batter rest at room temperature for 10-15 minutes. This allows the flour to fully hydrate and gives the baking powder time to activate, which will help make the pancakes light and fluffy.
6. Heat the Pan: Place a non-stick skillet or a griddle over medium heat. Once hot, add a small amount of oil or vegan butter and swirl to coat the surface.
7. Cook the Pancakes: Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look set and slightly dry.
8. Flip and Finish: Carefully flip the pancake and cook for another 1-2 minutes on the other side, until it’s lightly golden and cooked through.
9. Keep Warm and Serve: Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel or foil to keep them warm while you cook the rest of the batter. Repeat the process until all the batter is used, adding a little more oil to the pan as needed between batches.

Nutrition Facts

• Servings: Makes approximately 10-12 medium pancakes
• Calories per serving (1 pancake): Approximately 85 kcal

Disclaimer: Nutritional information is an estimate and may vary depending on the exact ingredients and brands used.

Preparation Time

• Preparation Time: 10 minutes
• Resting Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: Approximately 45 minutes

How to Serve

These savory pancakes are a blank canvas for a variety of delicious toppings and pairings. Here are some ideas to get you started:

• The Classic Breakfast Stack:
  • Serve warm with a dollop of dairy-free yogurt or sour cream.
  • Top with sliced avocado and a sprinkle of chili flakes.
  • Garnish with fresh cilantro or parsley.
• A Healthy Lunch Wrap:
  • Use a larger, thinner pancake as a wrap.
  • Fill with spiced chickpeas, roasted vegetables, or a black bean salad.
  • Drizzle with a tahini-lemon dressing.
• Kid-Friendly Fun:
  • Use cookie cutters to make fun shapes after the pancakes are cooked.
  • Serve with a simple dip like hummus or a mild tomato salsa.
  • Create a “pancake face” using cherry tomato halves for eyes and a strip of bell pepper for a smile.
• Indian-Inspired Meal (Palak Cheela style):
  • Serve alongside a cooling mint-coriander chutney or a tangy tamarind sauce.
  • Pair with a side of Indian pickle (achar) for a punch of flavor.
  • Top with finely chopped red onions and tomatoes.

Additional Tips for Perfect Pancakes

1. Achieve the Smoothest Batter: For the best texture, use a high-speed blender. If you have a standard blender, you may need to blend for longer and scrape down the sides a few times to ensure every last bit of spinach is pureed. A silky-smooth liquid base is the key to perfect pancakes.
2. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix only until they come together. A few lumps are okay. Overmixing develops gluten, which will make your pancakes dense and chewy instead of light and fluffy.
3. Get the Pan Temperature Right: The pan should be hot enough that a drop of water sizzles instantly, but not so hot that it’s smoking. If the pan is too cool, the pancakes will absorb too much oil and won’t puff up properly. If it’s too hot, they will burn on the outside before the inside is cooked. Medium heat is your friend.
4. Make Them Gluten-Free: This recipe works wonderfully with a good quality all-purpose gluten-free flour blend (one that contains xanthan gum). For a more traditional Indian cheela or dosa-like pancake, you can substitute the all-purpose flour with chickpea flour (besan), which is naturally gluten-free and adds a delicious nutty flavor and extra protein.
5. Batch Cook and Freeze for Later: These pancakes are perfect for meal prep. Cook the entire batch and let them cool completely. To freeze, stack them with a small square of parchment paper between each one to prevent sticking. Place the stack in a freezer-safe bag or container. They can be reheated quickly in a toaster, microwave, or on a dry skillet for a fast and healthy meal.

Frequently Asked Questions (FAQ)

1. Can I use frozen spinach instead of fresh?
Yes, you can. You will need about 1 cup of frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the blender. Excess water can make the batter too thin and result in soggy pancakes.

2. Why are my pancakes not fluffy?
There are two common reasons for this. First, your baking powder might be old or expired. Always check the date. Second, you may have overmixed the batter, which makes the pancakes tough. Mix just until the flour streaks disappear. Resting the batter also helps activate the baking powder for a better rise.

3. Can I add other vegetables or herbs to the batter?
Absolutely! Feel free to blend in a handful of fresh cilantro or mint along with the spinach for a different flavor profile. You could also add finely grated carrots or zucchini to the mixed batter (squeeze out any excess water from the zucchini first).

4. How do I store leftover pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them as described in the tips section. They are fantastic for quick and easy meals throughout the week.

5. Can I make the batter ahead of time?
You can, but it’s best when made fresh. You can mix the batter and store it in an airtight container in the refrigerator for up to 24 hours. However, the baking powder will lose some of its leavening power over time, so the pancakes might turn out a bit denser and flatter than if you cooked the batter right after its 15-minute rest.

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