Spinach and oat pancakes a bright and delicious breakfast, brunch or lunch. Enjoy a small pancake stack or fill and wrap. Vegan & Gluten-free.
We love our naturally sweetened 0at and banana pancakes, but occasionally we have a craving for savoury pancakes – and these spinach and oat pancakes make a delicious breakfast, brunch, lunch or a simple supper.
They are vibrant, spinach and oat pancakes that can be enjoyed with a wide range of toppings or fillings. A fresh lime juice infused avocado and coriander leaf salad or creamy chilli mushrooms are a delicious accompaniment or filling. To make the recipe gluten-free switch the oats to gluten-free oats.
What makes these spinach and oat pancakes a little healthier?
The pancakes are vegan and gluten-free but this does not necessarily make them healthier.
Normally pancakes are made with refined flour, to make these more nutritious we have used oats – making them higher in fibre and good cholesterol. Turning pancakes green – might feel like a novelty but it’s a very easy way to include another 2 plants -spinach and avocado- into your day.
Also with the pancakes being savoury, you are less likely to cover them in high sugar spreads and sauces.
What size pancakes to make.
If we are making spinach and oat pancakes for breakfast we tend to make them smaller – this batch will make about 10 of these. Making the pancakes for brunch or lunch they work really well as larger flat pancakes, meaning you can eat them more like a filled wrap.
What to top or fill the spinach and oat pancakes with.
The list is endless (that’s helpful isn’t it).
From some of the images of the spinach and oat pancakes, you will see we love;
fried mushrooms, sometimes with garlic,
diced salsa style salad with a squeeze of lemon or lime
Less is definitely better when it comes to oat pancakes. If you add too much the oil soaks into the pancakes making them heavy and greasy.
We tip a small amount on to a piece of kitchen towel and then wipe it around the frying pan.
How long do they take to cook?
Use a medium-high heat and a good non-stick pan.
Each small pancake takes 4 minutes to cook on each side, we cook a few in the pan at the same time – this speeds up the process. Make sure you give the pancakes a little nudge or shake in the pan so that they do not stick. The smaller pancakes are slightly thicker, they may feel softer than a normal pancake would.
The larger pancake is thinner and takes 3 minutes to cook on each side. We use a 1/3 sized measuring cup to scoop the pancake batter in the pan and then the back of a spoon to round and even out the pancake batter.
When cooked the pancakes will be very lightly golden brown, but still, show larger areas of a darker green.
Delicious savoury pancakes made with oats, fresh spinach leaves and avocado. Make as a small stack or larger pancakes to fill and fold.
Vegan and easy to make gluten-free.
1 cup of oats (gluten-free if needed)
1 cup of unsweetened almond or oat milk
½ a ripe avocado
1 to 1½ large handfuls fresh spinach leaves
2 tablespoon of natural coconut yoghurt
1 teaspoon of apple cider vinegar
1 teaspoon of bicarbonate of soda
pinch of salt
a grind of fresh black pepper
extra virgin olive
Use either a food processer or a high powered blender add the oats, and pulse until they become a flour. Then add the remaining ingredients and blend until you have a smooth, slightly thick, vibrant green pancake batter.
Place a large frying pan on the hob and use a folded piece of kitchen paper to lightly wipe the base of the pan with a small amount of oil. Pancakes will soak up oil if they are fried and become dense and glutinous. Heat the pan over medium heat.
To check the pan is at the right temperature spoon a tablespoon of the mixture in the pan and see how it cooks.
Once the pan is at the correct temperature, use a ¼ sized measuring cup to scoop the batter into the frying pan. Depending on the size of your pan you may be able to cook 3 or 4 pancakes at once – they will spread slightly. Cook until bubbles appear on the surface and the underside of the pancake has started to turn a light golden brown. Flip the pancakes over and cook for a further 3 to 5 minutes. Savoury pancakes take slightly longer to cook through than our sweet ones do.
If you are serving all the pancakes at the same time put the oven on a low heat and place a plate in the middle. Transfer the pancakes to the oven as they are cooked.
Once all the pancakes are cooked serve and enjoy with your choice of savoury toppings from garlic mushrooms, nut butter drizzle or fresh herby salads.
Each small pancake takes 4 minutes to cook on each side, we cook a few in the pan at the same time.
Each larger pancake is thinner and takes 3 minutes to cook on each side.