Spinach Oatmeal Pancakes [Recipe]

I don’t know about you guys but I love spinach! I love it in salads, smoothies, omelettes and now I even love it in pancakes! ? There’s something about unusually colored pancakes that make them even more appetizing to me. Like those red velvet pancakes I made a little while back. There’s just something about colorful pancakes that automatically produces a flavor explosion in my mouth ? Anyone know why that is?!

The cool thing about spinach is it’s pretty tasteless, which means you can sneak it in to meals without your miniatures (aka the kids) knowing that they’re eating their greens!  Whether it’s Paddy’s day or not, these healthy pancakes will for sure be a big hit with the whole family!

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For my flexible eating friends, use something like a pancake dispenser to ensure you’re using the same amount of batter per pancake! 🙂

Substitutions

Oat flour

I suggest blending your (gluten-free) old-fashioned oats in a Vitamix or blender but you can also buy oat flour from the store. Suggested alternatives are:

• 3/4 cup whole wheat flour
• 3/4 cup all purpose (gluten-free) flour

You might also want to experiment with buckwheat flour. Let me know how that goes if you do!

Milk & Greek Yogurt

1 cup of dairy is used in this recipe – 3/4 cup unsweetened almond milk and 1/4 cup greek yogurt. If you typically use buttermilk in your pancakes and have it on hand then feel free to use 1 cup of buttermilk instead. If you want to make it dairy free then you can use a dairy free yogurt.

Egg

For baking, an egg can typically be substituted with 1 tbsp ground flaxseed meal mixed with 2 tbsp of water.

Hope you enjoy!

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