Green Vegan Pancakes (serves 4-6)

Prep Time: 10 mins Cook Time: 5 mins

egg free

nut free

dairy free


  • 1 1/2 cups white whole wheat or spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup rice, almond or soy milk
  • 1 tablespoon maple syrup
  • 1 tablespoon vegetable oil
  • 1/2 cup applesauce (or 1 mashed banana)
  • 1 cup packed fresh spinach


1. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

2. Place the remaining ingredients in a blender and blend until smooth.

3. Add the wet ingredients to the dry ingredients and mix until just combined.

4. Heat a large pan or griddle over medium heat and grease with oil.

5. Pour about 2 tablespoon of the pancake mixture onto the griddle, cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.

6. Flip the pancakes and cook for 2 minutes longer.

To Freeze: Allow to cool, place in a ziploc bag, label and freeze for up to 4 months. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

To Keep Warm: Place the pancakes in a 200F oven to keep warm until ready to serve.


Serve with maple syrup or honey

* I tested two batches: one with wheat flour and apple sauce which came out a lighter green and the other with spelt flour and banana which turned out darker. They're both delicious!