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Healthy green spinach pancakes with a variety of healthy vegetables inside

Healthy Spinach Pancakes

Author: Fiona Halligan
Green Spinach Pancakes bursting with flavor
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Resting Time 30 mins
Total Time 1 hr
Course Breakfast, Brunch
Cuisine Everywhere
Servings 4 pancakes
Calories 451 kcal


  • Blender


Spinach Pancake

  • 300 ml Unsweetened Oat Milk
  • 150 g Self Raising Flour
  • 1 large Egg
  • 50 g Spinach washed
  • Pinch of Salt
  • Pinch of Black Pepper
  • 20 ml Olive Oil for cooking


  • 100 g Spinach washed and dried with kitchen towel
  • 100 g Tomatoes washed and cut in half
  • 1 bunch Coriander/Cilantro leaves chopped roughly-no stalks
  • 1 large Avocado skin removed, de-stoned and sliced
  • 20 g Spring Onions washed and sliced
  • 20 ml Extra Virgin Olive Oil
  • 1 large Lime, Juice and Zest juiced and grated
  • Pinch of Salt
  • Pinch of Black Pepper
  • 4 large Eggs one for each pancake


Pancake Batter

  • Add the milk, flour, egg and spinach into a blender and blend until well combined.
  • There should be no lumps left and you should have a lovely healthy green color. Season with salt and pepper and set aside.


  • Combine the spinach, tomatoes, coriander, avocado and spring onions in a bowl.
  • Drizzle with extra virgin olive oil and lime juice and sprinkle with lime zest. Mix well.
  • Taste and season with salt and pepper.


  • Preheat the oven to 100° C (for keeping the pancakes warm)
  • Heat a non stick pan and add a tablespoon of olive oil.
  • Pour the spinach batter into the pan and swirl around.
  • Leave to cook for 1 minute or until the pancake is able to move freely when you move the pan. Turn over and cook for a further minute.
  • Continue until all the pancake batter is gone. It should make 4 large pancakes.
  • While your pancakes are being kept warm in the oven you can cook the eggs.
  • Heat a frying pan to a medium high heat and add a tablespoon of olive oil. When the pan is medium hot, crack the four eggs into and fry until the egg white is cooked.
  • Use a teaspoon to spoon some warm oil onto the egg white to help cook it from above. Be careful not to burn yourself.
  • Once the egg is cooked to your liking remove it from the pan and place it on a warm plate. This should take less than three minutes.


  • Serve the stack of pancakes, bowl of the fresh salad and the fried eggs on the table. Combine however you like and enjoy!


Calories: 451kcalCarbohydrates: 43gProtein: 16gFat: 25gSaturated Fat: 5gTrans Fat: 1gCholesterol: 233mgSodium: 162mgPotassium: 707mgFiber: 6gSugar: 8gVitamin A: 4481IUVitamin C: 23mgCalcium: 202mgIron: 4mg
Keyword Healthy, Pancakes, Spinach
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