Tuesday, November 1, 2016

Spinach Protein Pancakes

I'm absolutely obsessed with these. And I promise, pinky swear, you can't taste the spinach. You can't even smell it. 

These pancakes are fluffy, absolutely delicious hot or cold, can be eaten plain without any toppings (yes, they're that delicious), are super easy to batch prep and store in the fridge or freezer, and are a perfect breakfast or on-the-go snack. I mean, what is there not to love?!

I've played around with a few variations of these bad boys to ensure the best consistency, fluffiness and moistness. I hate that word, but its really the only appropriate word here. If I described them as dank, you'd think I was a pothead back in high school. Hmmm, maybe that's why I love the green?

Anyways. Pancakes. Packed with protein. And almost no fat. Means they fit into any flexible dieters macros! So, go ahead. Get to cooking. And not feeling an ounce of guilt about it because you're actually eating a salad. You're welcome.

A photo posted by Petite Athleat Nutrition (@petiteathleat) on

Just 4 ingredients, maybe a 5th if you add this awesome stuff:

I love Amazing Grass Green Superfood! Where has this been my whole life? I won this container at a competition last weekend, and have been putting it in everything! So good! (It's also 20% off right now on Amazon!) It adds an even nicer sweetness to the pancakes. But, it's totally not necessary to make this recipe rock. I didn't include it in the macro or nutritional profile for this recipe.

Spinach Protein Pancakes
Makes 13 medium pancakes 


2/3 cup pure canned pumpkin
1 + 1/3 cup liquid egg whites
2 heaping cups of spinach or other greens (kale, spring mix, etc)
2 tbsp Pumpkin Pie Spice (really masks the earthy, spinach smell)
8-12 drops of Liquid Stevia 


1. Heat a griddle to medium heat. 
2. Measure out your two cups of mix. Set aside. 
3. In a blender or magic bullet, mix egg whites, Stevia, vanilla extract, pumpkin and spinach for 1 minute. This will froth the whites and ensure you have fluffy pancakes. 
4. Stir the wet and dry together, slowly. 
5. Add water as needed to ensure your favorite pancake consistency. 
6. Pour mix evenly using a soup ladle. This should make 13 six inch pancakes. 

Macro Information per Pancake
78 calories
Less than 1g of fat
10g carbs
7g protein
2g fiber
1g sugar

This recipe is easily modified. Add chocolate chips or unsweetened coconut. Try applesauce instead of pumpkin! I make this big batch and store them in the fridge. A serving for me is three, which I microwave for 15-20 seconds before topping with peanut butter and enjoying with my coffee.

Healthy pancakes? What a time to be alive. 

1 comment:

  1. These pancakes are so healthy!I actually never thought that pancake's can come with spinach also,This is a perfect example of creativity, Glad that you cane up with such a good idea.