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    Home » Recipes » Pancakes

    Published: May 14, 2020 · Updated: Nov 18, 2020 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Vegan Spinach Pancakes

    Jump to Recipe 5 Comments Share Pin Save Saved!

    Vegan spinach pancakes are simple, tasty and gloriously green and made with just 3 ingredients. Fill with your favourite spread, veggies or salad for a nutritious meal.

    Five bright green, thin, crepe style pancakes on a white plate

    We love how spinach packed and nutritious these vegan crepe style pancakes are. They’re a great way to get plenty of greens, without having to munch on a load of leaves!

    They’re also a great way to get spinach into kids. My nephew not only remembered having these pancakes on a visit a year ago, but actually specially requested them on his latest visit! 

    Who could forget these bright green pancakes!

    A bowl of flour, jug of soy milk and a bowl of spinach on a wooden board

    All you need to make these pancakes is:

    • Spinach
    • Plain white flour (or all purpose)
    • Soy milk

    The process is super simple. Just whizz all the ingredients up in a blender, until you have a smooth, bright green batter. The consistency should be like cream, you want it to be slightly thick but still pourable so it can spread itself out in the pan. 

    To cook your pancakes, heat a small amount of oil in a pancake pan or well seasoned skillet. When it’s hot, pour in some batter into the centre, and lift and tilt the pan to swirl the batter around to fill the whole pan. 

    When the top surface of the pancake is cooked, loosen it and flip it over with a spatula. Cook for another minute until the other side is lightly browned. 

    Then repeat with the rest of the batter until you’ve used it up. Depending on the size of your pan this makes between 4-6 pancakes. 

    We usually serve the pancakes fresh out of the pan. But you can also stack them on a plate, and either cover with a tea towel or pop them in the oven at low temperature until you are ready to serve.

    Top tip for cooking pancakes! Be patient when heating up your pan and the oil. With a fully heated pan your first pancake is much less likely to get stuck to the pan! 

    Ingredients in a blender

    STEP 1 - Put all ingredients into a blender

    The bright green batter after blending

    STEP 2 - Blend until smooth

    Batter being poured into a pan

    STEP 3 - Heat a pan on medium to high heat with a little oil and pour the batter into the centre

    Pale green batter spread out in a pan

    STEP 4 - Tilt the pan to spread the batter into a thin layer which fills the pan

    The cooked batter is now darker green, and ready to be flipped over

    STEP 5 - When the surface on the pancake is cooked, loosen and flip with a spatula

    The flipped over pancake in a pan

    STEP 6 - Cook for another minute or so until the other side is lightly browned

    Variations and substitutions

    Here are our ingredients tips and ideas for how you can vary this recipe.

    Use frozen spinach instead of fresh

    The flavour won't be so fresh tasting, but frozen spinach also works. Use half the amount and gently defrost it before blending. If necessary, adjust the batter thickness with a bit more flour or a splash more plant milk.

    Try other greens instead of spinach

    We love these with wild garlic too. Got some sad looking salad greens that need using up? Rescue them by blending them up into these pancakes! 

    Different types of flour

    We’ve also made these with wholemeal flour, you’ll want to add a splash more soy milk to compensate for the additional liquid that wholemeal flour absorbs.

    We’ve not tried with gluten free flour, so let us know if you experiment! A 1:1 gluten free flour blend is probably your best option.

    Other plant milks

    We find soy milk to work best in thin crepe style pancakes, as it has a good binding effect. If you do try other vegan milks, you may find the pancakes don’t hold together as well.

    Oil 

    For pancakes we usually use sunflower oil, or another neutral tasting oil like rapeseed (canola) oil. But you can also use more flavourful oils like coconut or olive oil. For extra flavour you can also use vegan butter to cook the pancakes. Just let it melt and spread it around the pan, before pouring in the batter. 

    Spices or seasonings

    You could enhance the flavour by adding a bit of salt or pepper into the batter. Some turmeric, ginger or garlic powder would also be a nice addition.

    A plate of olled up spinach pancakes surrounded by a bowl of hummus, falafel, radishes and herbs.

    Filling ideas

    Once you’ve made your spinach crepes, the fun of filling them begins! Here’s a few ideas of what to serve with them: 

    • Some tangy vegan garlic and herb cheese
    • Strips of our smoky tofu bacon
    • A generous spread of homemade cannellini bean hummus 
    • Fresh, herby salad
    • Sautéed garlic mushrooms
    • Or our richly flavoured vegan mushroom pate
    • Fried onions (what doesn’t taste better with the addition of fried onions!)
    • Mixed roasted veggies
    • Or some homemade vegan parmesan
    The finished spinach pancake is filled with hummus, radishes, rocket and herbs.

    We hope you enjoy these vegan spinach pancakes! Try our other easy recipes with just a few ingredients:

    These super simple Red Lentil Flatbreads

    These totally yummy Potato Scones

    Or how about making your own Chickpea Flour Tofu!

    Five bright green rolled up spinach pancakes sitting next to each other on a square white plate

    Vegan Spinach Pancakes

    by Sophie & Paul
    5 from 3 votes
    These bright green spinach pancakes are the perfect, nutritious wrapping for tasty savoury meals
    Print Pin Save Saved!
    Prep Time: 3 minutes
    Cook Time: 12 minutes
    Total Time: 15 minutes
    Makes: 5 pancakes
    Course: Main Course
    Cuisine: French

    Ingredients
     

    • 2 cups densely packed (200 g) spinach
    • 1 cup (125 g) plain flour
    • 1 cup (240 ml) soy milk
    • 1 pinch salt optional
    • oil for cooking

    Instructions
     

    • Thoroughly wash and drain the spinach.
    • Add it into a blender with all other ingredients and blend everything into a smooth batter. The consistency should be just slightly thick, but still pourable so it can spread itself out in the pan. If after you cook your first pancake you find it's too thick, adjust with a splash more milk.
    • Heat a small amount of oil in a pancake pan or well seasoned skillet over medium-high heat. Be patient for the pan to get properly hot.
    • When it’s hot, pour in some batter into the centre, and lift and tilt the pan to fill the spread the batter around the whole pan.
    • When the top surface of the pancake is cooked, loosen it and flip it over with a spatula. Cook for another minute until the other side is lightly browned.
    • Then repeat with the rest of the batter until you’ve used it up.
    • Serve the pancakes fresh out of the pan, or keep them warm in the oven at low temperature, covered with a tea towel.
    • Fill your spinach pancakes with any savoury fillings your heart desires. Hummus, salad, fried onions, mushrooms, smoky tofu,...

    Notes

    See the post above for step by step pictures, variation and filling ideas! 
    2 cups densely packed spinach is around 200g or 7oz.
    You can use frozen spinach instead of fresh leaves - although the flavour won't be so fresh tasting. Use half the amount and gently defrost it before blending. If necessary, adjust the batter thickness with a bit more flour or a splash more plant milk.
     

    Nutrition

    Calories: 133kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 321mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3939IU | Vitamin C: 15mg | Calcium: 111mg | Iron: 3mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!

    « Cannellini Bean Hummus
    Chocolate Nice Cream »

    Reader Interactions

    Comments

    1. Ania says

      April 23, 2022 at 11:48 am

      Would this work with chickpea flour?

      Reply
      • Sophie and Paul says

        April 23, 2022 at 1:15 pm

        Hi Ania, we did a quick test and the pancakes worked well with chickpea flour. You might just want to add a splash extra soy/other non dairy milk to make the batter more spreadable. Enjoy! S&P <3

        Reply
    2. Jagg says

      February 26, 2022 at 1:03 am

      Tried tonight. Very nice color and good taste. Thank you for this recipe which help me to vary my meals 🙂

      Reply
    3. USCHI says

      May 14, 2020 at 4:28 pm

      Das schaut extrem gut aus. Dabei ist das Rezept wirklich einfach!

      Reply
      • Sophie and Paul says

        May 16, 2020 at 4:37 pm

        Danke Uschi! Waren auch sehr lecker 🙂 Probier es doch selbst aus!
        Alles Liebe!

        Reply

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