Spinach Pancakes – plant based and wildly vibrant green, you cannot even taste the spinach! Sweeten these with maple syrup, or enjoy them as a savory stack or sandwich bread with some minced garlic and sea salt.

These pancakes have long held the title as most popular pancake on spabettie, loved by kids big and small, young and old.



  • 3 cups fresh spinach
  • 3 tablespoons flax seed, fresh ground
  • ½ cup + 1 tablespoon warm water
  • ⅔ cup rice flour
  • 1 tablespoon baking powder
  • optional: finely minced garlic or sea salt for savory, maple syrup or sugar to sweeten


  1. Combine flax with water, set aside in refrigerator to gel.
  2. Pulse spinach and flax gel in food processor until blended. Add flour and baking powder, pulse until completely blended.
  3. Pour in ¼ cup increments onto heated nonstick griddle over low heat*, flipping once when cooked through. Makes 10-12 pancakes 3 inches in size.

Note : **Low heat keeps the bright green color, a higher heat may brown.

Recipe Adapted : SPINACH PANCAKES @ spabettie