Spinach Pancakes (Gluten-Free & Dairy-Free)

Spinach Pancakes (Gluten-Free & Dairy-Free)

St. Patrick’s Day is just around the corner and what better way to celebrate than to start your morning off with these delicious, easy, Spinach Pancakes! They’re gluten-free, dairy-free and made with only a small handful of ingredients, and 100% kid-friendly. These pancakes have a vibrant green from the spinach and sweet from the banana! Name a better combo…so good. If you enjoyed my Pick-Me-Up Smoothie recipe, this is basically the same ingredients but in pancake form!

Here’s what you need:

  • Oats: A super healthy addition to your pancakes! They’re a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants.
  • Spinach: Such a good way to get your greens in for breakfast! You won’t even taste the spinach. It’s a great source of fibre, magnesium, iron and vitamin A and C.
  • Cinnamon: Not only does cinnamon add such a warm flavour to your pancakes, but it’s practically a superfood! You’ll just need a pinch or two of this spice to add to your pancake mix.
  • Eggs: You can use egg whites as well. Eggs are the main protein ingredient, so you’ll be kept full and fueled up for the morning.
  • Baking powder: Using this ingredient in your pancake blend is a quick way to let your pancakes come out nice and fluffy.
  • Banana: Use fresh banana (not frozen) for this recipe. I used a fairly ripe banana as a natural sweetener. Bananas are rich in potassium which helps your body maintain a healthy heart and blood pressure.
  • Blueberries: Packed with antioxidants and anti-inflammatory properties, blueberries are the superfood you need to add to your diet. You’ll need this for the homemade blueberry sauce!
  • Sugar: You’ll need this as a sweetener for the blueberry sauce. You can also use maple syrup, honey, or any other natural sweetener if you prefer.

Spinach Pancakes

Gluten-free, dairy-free and perfect for St. Patrick's Day!
Prep Time 3 minutes
Cook Time 20 minutes
Blueberry Sauce 15 minutes
Total Time 38 minutes
Course Breakfast


  • Frying pan
  • High-speed blender


  • 1/4 cup oats
  • handful of spinach
  • pinch of ground cinnamon
  • 2 eggs
  • 1/2 tsp baking powder
  • 1 ripe banana

Homemade Blueberry Sauce

  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • pinch of ground cinnamon


  • Add all ingredients into a high-speed blender and blend until smooth
  • Coat frying pan with oil spray. Over medium-low heat, pour 1/4 cup of the pancake batter into the pan. It should sizzle once it hits the pan
  • Once bubbles start the form on the outside of the pancake, carefully flip it
  • Reduce heat as required while cooking each pancake

Prepare Blueberry Sauce

  • Over medium heat, add blueberries and sugar to the pan
  • Continue to stir until blueberries start to soften and sugar is liquified
  • Reduce heat to medium-low and let simmer until blueberries are softened
  • Remove from heat once cooked
  • Serve pancakes with real whipped cream and blueberry sauce


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