These Healthy Vegan Pancakes have a fun twist that gives them an extra nutritional boost. They are not only tasty but easy to make, vegan, oil-free and refined sugar free!
Did you say Healthy Vegan Pancakes? Is it really possible to have your pancakes and eat them too! Why yes, yes it is. These pancakes are super fun to make and a great way to sneak a little extra green into your kiddos diet.
Now you might be looking at these pancakes thinking why would I want greens in my pancakes. I can promise you will not tastes a hint of green. You will be in pure light and fluffy pancake bliss while also getting some veggies.
At this point you might be wondering what the secret ingredient is?
It’s the perfect subtle green to add. It doesn’t leave any flavor behind yet adds a nice boost of nutrition. To make this recipe you will need a blender and a few pantry staples.
- Whole Wheat Flour – This is a dense flour so make sure not to over mix your batter. You can also use all-purpose flour if needed.
- Spinach – I used fresh baby spinach but any fresh spinach will work.
- Almond Milk – You can use any plant milk that you have on hand. I generally buy the unsweetened and unflavored option.
- Vanilla – Splurge on the good stuff it’s worth it in every recipe!
- Cinnamon – Never skip cinnamon it adds the best flavor!
- Flax Meal – This is simply ground flax seed. If you have flax seeds on hand just grind them up in the blender to make flax meal.
- Baking Soda & Powder – Always check to make sure they are not expired.
- Coconut Sugar – This is a great alternative to regular sugar however if you don’t have any on hand regular sugar will work as well.
- Apple Sauce – Unsweetened and unflavored works best for this recipe.
Other Healthy Breakfast Recipes:
Healthy Vegan Pancakes
- 1 cup spinach
- 1 ¼ cup whole wheat flour
- 1 ¼ cup unsweetened almond milk
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- 2 tbsp. flax meal
- 1 tsp. baking powder
- ½ tsp. baking soda
- 2 tbsp. coconut sugar
- 3 tbsp. apple sauce
- Blend spinach with almond milk, vanilla and apple sauce until smooth.
- In a medium sized bowl mix flour, baking soda, baking powder, coconut sugar and flax meal. Make a well in the center of your flour mixture.
- Pour your wet ingredients into your dry.
- Fold the mixture together only until incorporated. Do not over mix your batter.
- Allow your batter to rest for about 5 minutes.
- Heat a large lightly greased skillet or medium heat. Make sure it is hot and ready to go before making your pancakes.
- Once skillet it hot pour 1/4 cup batter into the pan.
- Wait until you see bubbles on the entire pancake before flipping. About 2 minutes on each side should do the trick. Your pancakes should be golden brown and fluffy.
- Serve with warm pure maple syrup and maybe a dash of powdered sugar for prettiness. I love mine served with peanut butter and sliced bananas.
- This is a great way to sneak some extra greens into the kiddos diet. Pancakes are always a family favorite!
- Make sure you do not over mix the batter. flour is much denser than white flour. If you over mix the batter you will end up with flat pancakes.