Berry and Spinach Pancakes

January 3, 2014

If you made a resolution to eat more fruits or vegetables, this is the perfect recipe for you.  Personally, I don’t make New Year’s resolutions.  I refuse to wait until the start of a year to eat better or keep my house cleaner.  If something needs to change, waiting only makes me want to wait longer.  The sooner you commit to a change, the sooner you’ll see the benefits of those changes, right?

Berry and Spinach Pancakes

This isn’t the first time I’ve put spinach into pancakes.  I made green pancakes on St Patrick’s day last year, and I’m sorry I’ve kept them from you for so long.  They’re even better with the berries!  The berries add a great sweetness that covers the spinach flavor perfectly.   If you use mixed berries like I did here, the batter will be a weird grey/purple color but will cook into more of a blue/green.  I bet if you used just blueberries, you could entirely hide the presence of spinach from unsuspecting children, boyfriends/husbands, or any other veggie haters.

Berry and Spinach Pancakes

Every time I post about chia seed pancakes, I freak out about how delicious they are.  If you haven’t made them yet, how else can I convince you?  The chia seeds replace eggs in the batter and make for a great, fluffy pancake.  Check out my other recipes, too.

Berry and Spinach Pancakes
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 1 ½ c white whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • 2 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 c mixed berries (fresh or frozen and thawed)
  • 1 c spinach, packed
  • ¼ + c unsweetened almond milk or other milk

  1. Heat a griddle to 300° F or a nonstick pan to medium heat, just slightly cooler than you’d typically cook pancakes at.
  2. Whisk together all of the dry ingredients until well combined (all ingredients from flour to chia seeds).
  3. In a food processor or blender, puree the berries and spinach in ¼ of milk and the vanilla until smooth. Add enough milk to reach a total volume of 2¼ c after blending.
  4. Add the spinach mixture to the dry ingredients and stir until just combined. Let batter rest for 5 minutes to allow chia seeds to gel.
  5. Pour batter onto the hot griddle to make 8 pancakes. Flip when the bottoms turn a golden brown, cooking a few minutes on each side.
  6. Serve and enjoy!

Nutrition Information
Serving size: 2 pancakes Calories: 290 Fat: 7 Carbohydrates: 49 Fiber: 12 Protein: 10

Tagged with:

    Whole Wheat Spinach Bread | Hidden Fruits and Veggies Feb 23, 2015

    […] pudding, but I wanted to go a little more savory. I thought back to how much I loved putting spinach in pancakes and how people make spinach pasta. Spinach bread really just made the most logical […]

    The Domestic Rebel Jan 07, 2014

    Okay, I wouldn’t trust anyone else if they told me to put seeds in my pancakes, but because I love you, I will try it. I’ve already done the spinach in my smoothie thing and loved it, am positive I’ll flip for these (HAHAHA PANCAKE PUN) and soon I bet you’ll have to pry the green stuff from my cold, dead arms. Or maybe not, because why would I be dead? I digress…

      Kelly Jan 07, 2014

      Haaa pancake puns! My favorite.

    Abbie Jan 07, 2014

    These pancakes look awesome! Definitely something I’ll have to make for my dad sometime – he loves to put spinach in everything.

    Tamara Faith Jan 07, 2014

    Im always looking for new healthy recipes! I will have to try these babies out!

    Ashley Jan 06, 2014

    Once I can eat pancakes again (Whole 30 = no baked goods) I might have to make a gluten free version and try to get my fiancé to eat them–he needs more veggies!

      Kelly Jan 06, 2014

      Ashley, let me know if you do! I keep wanting to making a GF version of my chia seed pancakes, but I’m always too lazy to think on a Saturday morning. I think just plain oatflour would probably work? I’m not sure I could commit to 30 days of no pancakes!

        Ashley Jan 06, 2014

        I think it’d be similar to my gluten free waffles, which I believe were coconut flour and almond flour. Which means that, so long as the sugar is kept low, they’re also paleo!

        Yeah, 30 days no pancakes is a sad month. But I’ll make up for it after, I’m sure.

    Joanne Jan 04, 2014

    I love how good for you these are!! Both fruit and veggies in one meal. Plus they are fluff central!

    cleaneatingveggiegirl Jan 03, 2014

    Isn’t it SO much fun figuring out new ways to incorporate veggies into your breakfast? I think that is one reason why I am currently obsessed with green smoothies!

    Em @ Love A Latte Jan 03, 2014

    Oh these look so fun!! I’m on a huge pancake kick right now!