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Serves 2

Spinach Pancakes

A great way of sneaking in a vegetable that you can’t taste. The green colour adds to the fun, and by popping berries on them really make the colours pop. Have fun with these and try a range of your favourite toppings on them.


  • 90g rolled oats
  • 2 tbsp ground flaxseed
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 130ml coconut milk
  • 65g coconut yoghurt
  • 2 tbsp maple syrup
  • 50g spinach
  • 1 tsp pure vanilla extract
  • 1 medium egg
  • 1-2 tbsp olive oil for greasing the pans


  • Grind the oats until it becomes flour. Add to a large bowl along with the flaxseed, baking powder, salt, and cinnamon, and mix together.
  • Add the milk, yoghurt, maple syrup, and spinach to a blender/food processor until smooth, and the spinach has blended in. Add the vanilla and egg, and pulse a few times to combine. Pour this into the bowl containing the dry mix and mix together until combined.
  • Heat a frying pan (or 2) with a little oil. Place the batter into the pan to make 3-4 inch sized pancakes (diameter) leaving a good space between them. Cook until the edges set and bubbles appear (around 4-5 mins).
  • Flip and cook for 3-4 minutes on the other side until golden brown. Repeat this until all batter is used.
  • Feel free to top with anything you like. Coconut yoghurt and fresh berries work well.
  • Kcal: 441
  • Protein: 12g
  • Fat: 23g
  • Carbs: 42g
  • Fibre: 6.6g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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