Quick and easy, these delicious savory green pancakes are light and fluffy on the inside and golden, crispy on the outside. Packed with green onions, spinach, and cilantro then topped with avocados, tomatoes, and the most incredible drizzle - each bite is pure bliss (and healthy!).
If you're looking for an easy to make, delicious, green onion and spinach pancake recipe, keep reading. I've included step-by-step instructions for two versions (gluten free and oil free friendly). Pile them up with your choice of toppings and a generous drizzle of sweet and spicy tahini sauce or keep it green and try the spicy jalapeno tahini sauce!!!
Let's get started . . .
Why This Savory Green Pancake Recipe is so Popular
- quick and easy to make
- inexpensive, nourishing, and delicious
- super adaptable, switch up the veggies for what you have on hand
- gluten free and oi-free friendly, made without eggs or dairy
- healthy, vegan, vegetarian, plant-based natural ingredients
- great way to eat more greens
- delicious leftovers and great for food prep
How to Make Green Pancakes - 2 versions!
I was inspired to make green pancakes by my brother (who loved green onion pancakes growing up), and by a recipe in Plenty by Ottolenghi. I've made two versions, let me know which one you like best.
Both versions start with the same savory green filling: Garlic, spinach, and green onions. I love the sizzle and the smell when the garlic and green onions hit the hot skillet. It really gets my tastebuds paying attention and the whole family running to the kitchen!
You've got Options: choose one of the pancake batters below (both are scrumptious - trust me on this!)
All Purpose Flour Version (tender + fluffy)
Wheat Flour Batter Option - these are the fluffiest, softest, most delectable pancakes ever. They are almost too good to be true.
- Don't thin the batter out too much.
- Make sure the pan is hot before you add the batter.
- Don't mess around with the pancake once it's poured, just leave it to cook. You will see the edges starting to look cooked and the pancake will naturally release from the pan.
- Flip then cook the other side for ~ 2 minutes until both sides are golden.
Chickpea Flour Version (hearty + gluten-free)
Chickpea Flour Batter (gluten-free) Option - this version of the pancake is more substantial, earthy, and denser (in a good way) than the all purpose flour pancakes.
I add a few extra spices and some tahini to enhance the earthiness. I love these naturally gluten-free pancakes and serve them for dinner all the time.
Foodie Tip: Because this version is rustic, I like to add a few chopped juicy tomatoes on top with the avocado to lighten them up and add freshness. These pancakes are incredible!
Dairy-free Dipping Sauce (spicy sweet tahini sauce)
Dipping Sauce - our family loves a sauce, dip or drizzle and this one is spectacular. Keep it oil-free by adding tahini for some incredible creamy nutty, richness. It's gluten-free too!
The dairy-free sauce is spectacular drizzled over tacos, shawarma, tofu scrambles and anything else you can get your hands on. Keep any leftover sauce in an airtight container and use it up throughout the week.
- make a sandwich - take 2 pancakes slathered with hummus, stuff them with a slice of grilled tofu or baked sweet potato slices, tomato, cucumber or avocado slices, red onions, sprouts, and a drizzle of sauce - finger licking good!
- for brunch of buffet - in place of a tortilla, pile tofu scramble, pico de gallo or salsa, guacamole, a sprinkle of black beans, green onions, and grated cheese on top of a green pancake. Drizzle with Tex-Mex cashew cream and sriracha. You won't be disappointed - promise!
Storing and Freezing
Make these pancakes ahead of time then leave them covered in the fridge until it's time to serve. Then reheat them quickly in a hot pan or gently in the microwave.
They freeze well without any loss of flavour or texture for a month. Store them in a freezer-friendly container. Let them come to room temperature and then reheat just before serving.
More Vegan Pancakes and Sauces
We've got A LOT of incredible sauces on the blog, here are some of the best (and a few more delicious pancake recipes):
- Simple Savoury Chickpea Pancakes - great for using up leftovers, they are quick and easy, gluten-free and super healthy.
- Maple Vegan Bacon Pancakes - fluffy, crispy with apples and bacon crumbles!
- Potato Leek Pancakes - quick and easy, spectacularly delicious - wait till you see the topping!
- Sweet and Spicy Tahini - the QUEEN of tahini sauces - truly addictive!! (gf, oil-free)
- Vegan Tzatziki Sauce - fresh, tangy and incredible drizzled on everything but truely a game changer on these spicy vegan shawarma wraps!
- 5 Minute Spicy Peanut Sauce - I could drink it straight from the jar!
Savoury Green Pancake Recipe (vegan)
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Pancake Ingredients (both versions)
- 1 tablespoon oil (optional)
- 1-2 cloves garlic, minced
- 1 bunch green onions, sliced
- 7-8 cups spinach, rough chop
- 2-4 tablespoons cilantro, chopped
- 1-2 fresh green chilies, thinly sliced (optional)
Pancake Batter (ap flour version)
- ¾ cup self-rising flour* (recipe in Notes)
- 1 tablespoon baking powder
- ⅔ cup milk (plus more for thinning)
- 1 teaspoon apple cider vinegar
Chickpea Pancake Batter (gluten free version)
- 1 cup chickpea flour
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon dry oregano
- 1 teaspoon coriander spice
- salt and coarse black pepper to taste
- 2 teaspoons tahini
- ¾ cup water (plus more for thinning)
Spicy Drizzling Sauce
- 2 tablespoons tahini
- 2-3 tablespoons soy sauce (tamari)
- 1 teaspoon rice wine vinegar
- 1 teaspoon sriracha
- 1 teaspoon maple syrup
- 1-2 avocados, cut into chunks
- 1-2 cherry tomatoes, halved
- cilantro, chopped
- 1-2 green onions, sliced
- toasted sesame seeds
Making the Sauce and Garnishes
- Place all sauce ingredients into a jar with a lid and shake to incorporate. Set aside.
- Chop any veggies you choose for the topping, eg. tomatoes, avocados, etc.
Pancake Ingredients (both options)
- Rough chop spinach, slice green onions, chop cilantro, and green chilis if using.
- Add oil to the bottom of a cast iron (or non-stick) heavy bottom skillet, heat over medium-high until it shimmers. Skip if oil-free.
- Add garlic, green onions, and jalapenos if using. Season with a good pinch of coarse ground sea salt. *use a splash of water as needed if oil-free
- Cook over medium-high heat for a minute or two while the onions sizzle and cook.
- Stir in the spinach until it wilts (2-3 minutes). Remove from heat, stir in cilantro, and transfer to a bowl.
AP Flour Pancake Batter Version (self-rising flour recipe in Notes)
- In a medium mixing bowl add the flour, baking powder, milk*, apple cider vinegar, S&P, whisk until smooth. *Any plant-based milk will work, I've used oat and soy.
- Stir in the green onion-spinach-cilantro mixture.
- Batter Tip: the batter is medium thick, if it's too thick, add a tablespoonful of milk or water to thin out (but not too much!).
Chickpea Batter (gluten-free option)
- Add chickpea flour, nutritional yeast, spices (onion powder, dry oregano, coriander spice, s&p) to a medium bowl.
- Add the tahini and ¾ cup water* - whisk until fully incorporated.
- Stir in the green onion-spinach-cilantro mixture.
- Batter Tip: If too thick, add a tablespoonful of water at a time until thick pancake batter consistency is met.
Frying the Pancakes
- Heat a tablespoonful of oil* in a cast iron or heavy bottom frying pan over medium-high heat until it shimmers. (Use non-stick pan if oil-free.)*or spray with cooking oil
- Add a 2-4 tablespoon scoop of batter to the pan, cook for about 2 minutes until puffed up and golden. Other visual cues: the edges will start to look cooked and you may see bubbles form on the surface.
- Flip and cook until golden on the other side. Another 2-3 minutes.
- Transfer to a serving plate then continue cooking pancakes until all the batter is used up.
- You may need to add more oil each batch if you are using a cast iron.
- For the oil-free version, use a non-stick pan and skip the oil.
- To serve, pass extra green onion slices, chopped cilantro, avocado chunks, cherry tomato halves, and a bowl of spicy sauce for dipping or drizzling.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.