These vibrant, nutritious Green Goddess Pancakes are a great way to pack leafy greens, protein, and fiber into breakfast. The natural sweetness of Greek yogurt and vanilla, combined with hearty oats and a hint of cinnamon, make these pancakes not only delicious but also nutrient-dense. Perfect for busy mornings or a weekend brunch, they’re a hit with kids and adults alike.

These Green Goddess Pancakes are a fun, delicious way to introduce leafy greens into your family’s diet. While the vibrant green color might hint at the hidden spinach, the pancakes are so fluffy and flavorful that even the pickiest eaters will love them. A drizzle of honey for older kids turns these into a sweet, nutritious treat.

Kids often associate green foods with vegetables they think aren’t tasty. But introducing this pancake early can show them that green doesn’t always mean “not yummy.” I started serving this to my kids as soon as they began eating solids. It’s a great way to open their minds (and taste buds!) to the possibility that healthy foods can also be delicious.

Why Organic or Homegrown Spinach?

Spinach is part of the Dirty Dozen, a list of produce most likely to be high in pesticide residues. To minimize exposure to these toxins, choose organic or homegrown spinach. It’s a small step that makes a big difference in ensuring these pancakes remain as wholesome as they are delicious!

Nutritional Boost and Benefits

These pancakes are packed with iron from spinach, protein from Greek yogurt and egg whites, and fiber from oats. Spelt flour keeps them light and fluffy while providing a good source of fiber and essential minerals. And thanks to the spinach, you’re sneaking in an extra serving of greens to start your day with a boost of antioxidants and vitamins!

Ingredients:

• 1 cup baby spinach (locally grown or pesticide-free)
• 1/2 cup almond milk, oat milk, or milk of choice
• 1/2 cup Greek yogurt or plant-based yogurt
• 1/4 cup egg whites, 1 egg, or vegan egg substitute (see below)
• 1 tsp vanilla extract
• 1 cup spelt flour
• 1/2 tsp cinnamon
• 1 tsp baking powder
• Pinch of salt
• 1/2 cup rolled oats (pulsed a few times in the blender)
• Optional add-ins: walnuts, almonds, or blueberries

Instructions:

1. Blend the Wet Ingredients: In a blender, add baby spinach, milk, yogurt, egg or egg substitute, and vanilla extract. Blend until smooth and vibrant green.
2. Add the Dry Ingredients: To the blender, add spelt flour, cinnamon, baking powder, and salt. Blend again until everything is well combined.
3. Incorporate the Oats: Add rolled oats to the blender and pulse just a few times until incorporated. For an extra boost, fold in any optional add-ins like walnuts, almonds, or blueberries with a spoon instead of blending.
4. Prepare the Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a bit of oil.
5. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start forming on the surface, then flip and cook until the other side is golden brown.
6. Serve: Serve these delicious pancakes warm, topped with a drizzle of maple syrup, fresh fruit, or a dollop of yogurt.