Spinach Pancakes

I’m honored to be a Stonyfield Yo-Getter’s Blogger Captain this year and in doing so will be sharing with you some amazing recipes that I make with their products. I hope you enjoy this delicious one!

Spinach Pancakes | chocolateandcarrots.com

I’ve made spinach pancakes before, but they don’t even compare to these. These pancakes are light, fluffy and sweet!

While I was making them, Liam was at my feet begging to try some. Once he took a bite, there was no going back. He devoured 3 whole pancakes in one sitting!

I’m raising him right, what can I say? 😉

Spinach Pancakes | chocolateandcarrots.com

I love this recipe so much because it’s done entirely in your blender. No need to dirty up another bowl! Less dishes = more time to eat!

Also, they are made with some pretty fantastic ingredients. Wanna see?

  • There’s no butter or oil…thank you Stonyfield!
  • There’s no heavy cream or buttermilk…thank you again Stonyfield!
  • There’s no added sugar…thank you honey!
  • They are made with 100% whole wheat and 2 full cups of spinach!

Spinach Pancakes | chocolateandcarrots.com

I hope you’re able to make these, but if you’re not, I hope you’ll make pancakes this week because it’s National Pancake Week!

Cheers to one of my favorite meals: breakfast.

Spinach Pancakes | chocolateandcarrots.com

Spinach Pancakes

adapted from Chocolate & Carrots

Ingredients

  • 2 cups Stonyfield non-fat plain greek yogurt
  • 1/2 cup milk
  • 2 cups fresh baby spinach
  • 2 tablespoons honey
  • 2 eggs
  • 1 cup whole wheat flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

How-To

  1. In a blender (such as a Blendtec) or food processor, blend the greek yogurt, milk and spinach together until a green liquid. Blend in the honey and eggs.
  2. Blend in the flours until combined.
  3. Stir (do not blend) in the baking powder and baking soda.
  4. Cook by the 1/4 cup on a hot greased griddle pan.
  5. Serve warm with your favorite toppings!

Servings: 18-20 pancakes

Disclosure: This post was created in partnership with Stonyfield Organics. I was given complementary products and compensated for my time as blogger captain. All opinions are my own. Please read my disclosure policy for further information.

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31 comments

  1. Those are awesome! A little scary looking, but I am guessing it is similar to the spinach in shakes thing….you can’t taste it! I enjoy lots of pancakes (especially ones with protein) after my long runs to ensure my nutrition is right for my training. Thanks for the idea!

  2. Hi! I substituted flour for flaxseed meal. The consistency is very thick and hard to cook. Is this because of the type of flour?

    1. Hi there, yes flaxseed will do that. When I use flaxseed meal in pancakes, I only substitute about 1/4 of the flour for flaxseed. If anything, you can try to add more milk or eggs to your batter if it’s ever too thick, as well. I’d definitely recommend giving these pancakes a try with normal flour (and you can use any combination of white whole wheat flour, whole wheat flour, whole wheat pastry flour or unbleached all purpose flour) and they’ll be great! Happy Cooking!

    1. I’m not sure Nicole. I had actually never heard of Better Batter before, but thank you for the introduction! 🙂 I’ll have to try it out!

    1. I think you’d be fine. You could even add in some smashed banana for added flavor and sweetness. Happy Cooking!

  3. My son wanted pancakes for dinner and I wanted healthy so we settled on these. I messed up and ended up using all whole wheat flour (instead of the white whole wheat) and I thought I would hate it because I don’t typically enjoy the taste of whole wheat flour, but even with that I loved them and so did my son. This recipe is a keeper! They were fantastic!

    1. Aww, yay! I’m so glad you guys liked them! 😀 Yay for healthy breakfasts for dinner. Gotta love sneaking in spinach!

  4. I am thinking about making these with kale as I have a TON in my garden. I have made spinach muffins, carrot waffles, and beer pancakes for my one year old and he gobbles them all up. What are your thoughts on kale as a substitute?

    1. I think kale would work beautifully! I would modify the recipe and blend the milk and kale together first, then blend in the yogurt, honey and eggs. Happy Pancake Making!

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