Healthy Delicious Green Pancakes

I am a pancake girl through and through. Ever since I was little I would always have pancakes on the weekend. When I first learned how to make pancakes, I used the Aunt Jemima Pancake Mix. They were so easy to make. You could choose the “just add water” box or the box where you had to add eggs and milk.

Once I was in my teens I decided to learn how to make pancakes from recipes online rather than just buying the box. It was a lot more work than “just add water” but definitely worth it.

In honour of St. Patrick’s Day, I decided to make healthy, no-dye, green pancakes for everyone to enjoy!



  • 1 cup all purpose flour or gluten free flour of choice (spooned into the measuring cup)
  • 2 tsp. baking powder
  • 2 Tbsp. cane sugar (alternatively, you can use coconut sugar or sugar of you choice)
  • 1/2 tsp. sea salt
  • 3/4 cup + 2 Tbsp. of coconut milk (or milk of choice)
  • 1 large egg
  • 2 cups organic spinach
  • 2 Tbsp. coconut oil, melted and cooled
  • Oil or butter for cooking


  • 2 Tbsp. Chocolate Chips
  • 1 Tbsp. Canadian Maple Syrup
  • 1 Tbsp. Coconut Whipped Cream


  1. In a large bowl, combine the flour, baking powder, sugar and salt. I like whisking the dry ingredients together to incorporate extra air for fluffy pancakes, if you don’t like fluffy pancakes, skip this step.
  2. In a blender, add the milk and spinach and blend until combined.
  3. Transfer the milk and spinach to a separate bowl and add the egg and coconut oil. Whisk all the ingredients together until well combined.
  4. Fold the wet ingredients into the dry ingredients with spatula until well combined. There should still be some clumps, you don’t want to over-mix the batter or else the pancakes will be rubbery.
  5. Grease a large skillet with coconut oil or butter and place over low-medium heat. If the heat is too high, your pancakes won’t look green on the outside, they will turn brown. Once warm, pour pancakes in the skillet, about 3-inches wide.
  6. Once small holes begin to appear in the surface of the pancake, they’re ready to be flipped. Cook each side approximately 3-4 minutes. Repeat until batter is finished.
  7. Top them however you would like and enjoy!

NOTE: I’ve been making this recipe (with and without the spinach) for years and it has never failed me. However, when I recently started using gluten free flour, they aren’t quite the same. With the gluten free flour the pancakes are a bit more gummy and soft. They’re still delicious but I have quite found that perfect gluten free pancake recipe. I will work on it!

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