Description

These Healthy Spinach Oatmeal Pancakes are a delicious and nutritious breakfast option, combining the wholesomeness of oats and spinach with a touch of natural sweetness. Packed with fiber, protein, and greens, they offer a balanced start to your day. Light, fluffy, and subtly flavored with cinnamon and vanilla, these pancakes are perfect for anyone looking to enjoy a healthy twist on a classic favorite.

Ingredients

Scale

Dry Ingredients

1 1/4 cup oats (old fashion or quick)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon

Wet Ingredients

1 cup packed spinach
3/4 cup low-fat plain yogurt
1/2 cup milk
1 egg
1 tablespoon honey
1 teaspoon vanilla extract

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Instructions

Preheat the griddle: Heat your griddle or large skillet over medium heat, aiming for a temperature between 325 and 350º F. Lightly grease the surface with a small amount of coconut oil or butter to prevent sticking.
Prepare dry ingredients: Add the oats, baking powder, salt, and cinnamon to a blender. Blend on high speed until the oats are finely ground and resemble flour. Transfer this mixture into a large mixing bowl.
Prepare wet ingredients: In the same blender, add the spinach first for better blending, followed by the yogurt, milk, egg, honey, and vanilla extract. Blend until the spinach is broken down into small flecks and the mixture is smooth.
Combine ingredients: Pour the wet mixture over the dry ingredients in the mixing bowl. Gently fold the ingredients together until just combined, being careful not to overmix to maintain pancake fluffiness.
Cook pancakes: Using a spoon, pour scant 1/4 cup portions of batter onto the heated griddle. Cook for 4-5 minutes, until the edges look cooked and the bottom side is browned but the center is still slightly wet.
Flip and finish cooking: Carefully flip the pancakes and cook for an additional 3-4 minutes until the other side is golden brown and the pancakes are cooked through. Serve immediately for best taste and texture.

Notes

You can substitute honey with maple syrup or agave nectar if preferred.
For a vegan version, replace yogurt with a plant-based alternative and egg with a flaxseed or chia egg.
To make it gluten-free, ensure you use certified gluten-free oats.
These pancakes can be stored in the refrigerator for up to 2 days and reheated gently on a skillet or microwave.
Add-ins like blueberries, nuts, or chocolate chips can be incorporated into the batter before cooking for variety.