Kid-Friendly Spinach Pancakes

Looking for a healthy and fun breakfast idea? These Spinach Pancakes are kid-approved and so delicious! They’re made healthier using gluten-free flours, but nobody will know it! They’re fluffy and cook up perfectly!

A plate full of spinach pancakes that are bright green.Healthy Spinach Pancakes

St Patrick’s Day is around the corner and whether you have Irish roots or not, it’s all about all things GREEN. I love celebrating holidays, big and small, and adding these healthy Spinach Pancakes into the breakfast rotation this time of year is a fun way to celebrate! These are the best fluffy paleo and gluten-free pancakes, made green with a hidden veggie! Spinach is blended into my classic pancake batter, but you wouldn’t be able to tell. They’re so delicious! Now let’s nourish your family with a festive breakfast packed with good-for-you ingredients!

A blender with green pancake batter from spinach.Ingredients Needed:

  • Fresh Baby Spinach
  • Almond Flour
  • Tapioca Flour
  • Eggs
  • Unsweetened Applesauce
  • Baking Powder
  • Chocolate Chips

A stack of spinach pancakes with maple syrup being drizzled over the top.How to Make Green Pancakes

It couldn’t be easier to make these pancakes: add all ingredients to a blender and blend until smooth! Then cook in your favorite skillet, making sure add in chocolate chips to the batter while cooking. Serve pancakes hot with maple syrup, if desired!

Can you make them ahead of time?

Because of the spinach in the batter, the pancakes do need to be cooked immediately. However, these pancakes freeze wonderfully! Let them cool completely at room temperature, then freeze on a parchment lined baking sheet. Once frozen, you can place in a bag or storage container for longer storage, about 1-2 months. You can heat up in a toaster or microwave until warmed through.

A forkful of spinach pancakes with chocolate chips.

If you like this festive St. Patrick’s Day recipe, try these others:


If you like this breakfast recipe, check out these others:

5.0 rating
1 reviews

Healthy Spinach Pancakes

Looking for a healthy and fun breakfast idea? These Spinach Pancakes are kid-approved and so delicious! They're made healthier using gluten-free flours, but nobody will know it! They're fluffy and cook up perfectly!

Yields 6 pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Recipe Type: Breakfast
Cuisine Gluten-free
Difficulty: Easy
Author: Lexi


  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1 cup fresh spinach
  • 1/2 cup (50 grams) almond flour
  • 1/2 cup (30 grams) tapioca flour
  • 1 teaspoon baking powder
  • pinch salt
  • 1/3 cup dark chocolate chips or add-ins of choice
  • butter or ghee or oil, for cooking


  1. Add eggs, applesauce and fresh spinach to a blender. Blend until spinach is mostly pureed. Add in the almond flour, tapioca, baking powder and pinch of salt. Blend until the mixture comes together, about 1 minute.
  2. Heat butter in a nonstick skillet over medium heat. Once hot add 1/4 cup batter and drop in add-ins if using on to pancake batter.
  3. Let cook until golden brown, about 3 minutes, then flip and continue to cook for about 2 minutes until pancake is fully cooked.
  4. Continue with remaining batter.
  5. Serve pancakes with desired toppings and serve immediately.


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March 13, 2015

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Join The Discussion

7 Responses

  1. AH! Any way to ‘sneak veggies’ gets a gold star from me! I have a little, who is allergic to nuts. What else could I use besides the almond flour? Arrowroot? I know I lose the the paleo aspect, but that isn’t a dealbreaker. My kids eat their weight in pancakes and this looks like a good way to be both festive and sneaky with veggies!

  2. I’ve been trying to incorporate more vegetables into our diet, and this was a great recipe that even my husband enjoyed. Thank you for sharing!

  3. This looks so fun! Our homeschool group is having a St. Patrick’s Day celebration and it would be cute to make these. Some have egg and almond allergies…do you know of any substitutes?

  4. I don’t need to ‘hide’ vegetables any longer, I just needed a fresh breakfast idea and also to use extra spinach I had in the fridge. I also liked that this recipe used apple sauce (which I had around) instead of buttermilk most other ones use (which I didn’t have on hand). I needed to scale up the recipe and made several substitutions, so I used this recipe mostly as an inspiration than an exact instruction to follow. I didn’t have almond flour and tapioca starch on hand, but I had ground walnut, corn starch, potato starch, and unbleached wheat flower, so I used a combination of those. I also skipped the chocolate chips. My family liked the result, and since they were not sweet, everybody had different topping to taste: sour cream, maple syrup, even hot sriracha sauce.

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Author: Lexi



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