These healthy spinach chickpea pancakes are the perfect green pancakes recipe you were looking for all along. Made right in the blender, they are healthy, nutritious, loaded with leafy greens, and also naturally gluten-free and dairy-free. Baby and toddler approved!
I could tell you that I created these green pancakes as a way to add more greens in my life, more colors to my plate and to eat healthy. But truth is I originally imagined these spinach chickpea pancakes as a way to introduce more solids to my darling baby girl. I wanted to create fluffy pancakes that are easier and safe to eat for a baby, with the idea behind to make them perfectly healthy and nutritious. It turned out that these pancakes are so good that they are also… adult-friendly! 😉
Easy Blender Spinach Pancakes
The best part of these spinach pancakes: everything happen in a blender! Raw baby spinach, chickpea flour, plant-based milk, egg, and just a little bit of olive oil are the main ingredients, together with baking powder, baking soda and a pinch of salt. Blend until smooth; allow the batter to rest for 5-10 minutes, and there you go!
These spinach chickpea pancakes are:
- Easy to make in a blender in less than 5 minutes.
- Gluten-Free. They’re prepared with chickpea flour.
- Dairy-Free. Use plant-based milk (I used oat milk).
- Packed with leafy greens.
- Healthy and nutritious.
- Baby and toddler approved + great for baby-led weaning.
- Freezer-friendly for busy mornings.
- Delicious with sweet toppings AND savory toppings.
Are these green pancakes healthy?
These spinach pancakes are nutrition in a nutshell. Made entirely gluten-free with chickpea flour, they’re easier to digest than their counterpart prepared with all-purpose flour, fiber-rich and loaded with plant-based protein. I also made them dairy-free for sensitive tummies (although you could use regular milk too). The use of raw spinach also plays an important role. Spinach is an extremely nutrient-rich vegetable with high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Finally, note that this is a sugar-free pancakes recipe.
A baby and toddler approved recipe!
I can confirm myself: this spinach pancakes recipe is baby approved! Our 9-month-old baby Lucie loved every bite of it, and I’m pretty confident your little ones will love them too. Whether you’re experimenting the baby-led weaning approach or are simply exploring around food with your 6+ month old baby, these pancakes are a must try. Here’s why:
- I made these pancakes extra fluffy to ensure they are easier to swallow without any risk of choking hazard.
- These green pancakes are a great way to sneak in more veggies to your kid’s plates in a fun, appealing way. Call them the green monster pancakes, or better Shrek pancakes! See, now they’re fun – and cute!
- For babies, cut the pancakes into stripes to help your little one hold them and eat them on his/her own.
How to serve your green pancakes?
Never mind the green stuff, these pancakes are equally delicious in a sweet or a savory version. Here are a few suggesting ideas to serve them:
- Classic style, with maple syrup and other sweet topping of your choice (sliced bananas, blueberries, strawberries, etc.)
- With fresh ricotta cheese and green peas for a healthy version. Garnish with spring onions, sprouts and/or mixed greens, season with freshly black pepper, and drizzle some olive oil.
- With eggs sunny-side up on top and smoked salmon for an extra protein boost.
- Cut into stripes and dipped into yogurt (baby version).
For a savory version, I also like to add a pinch of garlic powder, cumin or nutmeg to the pancakes batter, depending on the other topping to serve along with. Let your creativity guide you and have fun!
More pancakes recipes you’ll love:
- The Best Fluffy Pancakes Recipe
- Vegan Pink Beet Pancakes
- Savory Chickpea Pancakes (Gluten-Free)
- Easy Fluffy Banana Pancakes
Other quick recipes loaded with veggies:
Lastly, if you make these Spinach Chickpea Pancakes, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
These spinach chickpea pancakes are the perfect green pancakes recipe you were looking for all along. Made right in the blender, they are healthy, nutritious, loaded with greens, and naturally gluten-free and dairy-free. Baby and toddler approved!
- 1 ½ cup (180g) chickpea flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- A pinch of salt
- 3 1/3 cup (100g) fresh baby spinach
- 1 cup (240 ml) plant-based milk (I used oat milk)
- 1 large egg
- 2 Tablespoon extra virgin olive oil + extra for cooking
- In a medium size bowl, combine chickpea flour with baking powder, baking soda, and salt.
- In a food processor, pulse spinach together with a little bit of milk until completely dissolved. Pour in the egg, remaining milk, olive oil and mix. Finally add the chickpea flour mixture and blend again for about 30 seconds, until well-combined. Set aside for 10 minutes.
- Heat vegetable oil a large skillet over low-medium heat*, and once hot add 2 Tablespoons of batter for each pancake. Cook 1 to 2 minutes on each side; then place the cooked pancakes onto a plate covered with foil to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
- Garnish with sweet or savory topping of your choice**, and enjoy!
* Make sure the heat is not too hot, or your pancakes will turn golden brown instead of green.
** To recreate the toppings in the photos, top your green pancakes with fresh ricotta cheese, green peas and edamame. Garnish with spring onions, sprouts and/or mixed greens, season with freshly black pepper, and drizzle some olive oil.
Keywords: Spinach pancakes