Description
Get everyone feeling lucky with these fluffy and delicious vegan dye-free green pancakes! These are the perfect treat for St. Patrick’s Day fun, but they are also a great healthy addition any day since they are gluten-free, refined sugar-free, dairy-free, and egg-free. In this easy recipe I’m ditching the artificial green dye and kicking up the vibrant color with fresh baby spinach — it adds the fun green hue and a ton of iron and fiber to keep your energy levels up for your entire celebration. Old fashioned oats, cinnamon, pure maple syrup, and plant-based milk come together for that perfect pancake bite — sweet and soft, with no veggie aftertaste.
Ingredients
- 2 cups gluten-free old fashion oats
- 2 tablespoons arrowroot starch (also known as arrowroot powder)
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground cinnamon
- 1 1/4 cup unsweetened, plain plant-milk of choice (I use almond or oat milk typically)
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 3-4 handfuls of fresh baby spinach
- avocado oil, coconut oil or vegan butter for greasing the griddle
Instructions
- Heat a large griddle over medium heat. While it heats up, make the pancake batter.
- In a high speed blender, process the oats until a fine flour forms. I prefer homemade oat flour over store bought in terms of texture so I highly recommend this step.
- In a medium mixing bowl, combine the dry ingredients (homemade oat flour, arrowroot starch, baking powder, salt and cinnamon).
- Clean out the high speed blender jar and place all wet ingredients inside (plant-based milk of choice, maple syrup, vanilla and vinegar). Add the baby spinach overtop and blend on the highest speed until no spinach bits remain (30-60 seconds). Pour this green mixture into the mixing bowl with the dry ingredients. Whisk until no clumps remain. If you want to thin out the batter a bit, add 1-2 more tablespoons of milk and stir.
- Once the griddle is very hot, use avocado oil, coconut oil or vegan butter to coat the griddle. Then, place 2 tablespoons of the batter onto the griddle for each pancake. Cook 3-5 minutes per side. To tell when it is ready to flip, look for bubbles throughout the entire pancake and golden brown edges all around. Once both sides are golden brown gently remove from the griddle to a serving tray. Re-grease the griddle between each batch. Serve the pancakes while hot with nut or seed butter, maple syrup, chia jam, fresh berries, sliced banana or vegan butter.
Notes
The longer you cook the pancake the more the green will turn brown. So you may want to cook one side briefly to keep the green color for presentation. The inside will still be green regardless though.
- Prep Time: 10
- Cook Time: 15
- Category: Brunch
- Method: Stovetop
