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stack of spinach pancakes with berry compote on a plate in front of more pancakes

Spinach Pancakes with Berry Compote

These gluten free green pancakes are made with spinach and oat flour then topped with a delicious berry compote. The batter is made in a blender for easy clean-up. Serve them for Christmas morning or weekend brunch!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 small pancakes
Calories 74kcal



For the pancakes

  • 1.5 cups rolled oats get certified gluten free if needed
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon granulated sugar optional; add for sweeter pancakes
  • 1 cup milk of choice I used unsweetened almond
  • 3 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 to 2 cups spinach use 2 cups for greener color
  • Canola oil for cooking

For the berry compote


  • Combine the frozen berries and maple syrup in a small saucepan. Bring to a boil, then reduce heat to medium-low, and cook for 15 to 25 minutes until they reach your desired consistency, stirring occasionally. I personally like when the berries start to become slightly syrupy, after about 20 minutes.
  • In a high-powered blender, blend the oats until they have a flour-like substance. Add them to a bowl with the cinnamon, salt, baking powder, baking soda, and granulated sugar (optional). Pour the milk and maple syrup into the blender. Add the vanilla and spinach, and blend until the spinach is completely blended. Crack the egg into the blender and pulse a few times until combined. At this point, you can pour the batter into the bowl with the dry ingredients and mix until combined by hand. Alternatively, you can add the dry ingredients back to the blender and pulse a few times until combined. Be careful not to over-blend, since you don't want lots of air bubbles to form in the batter.
  • Grease a skillet with a little bit of oil and get it warm over medium heat on the stove. Reduce the heat to medium-low, pour two to three tablespoons of the pancake batter onto the skillet for each pancake. I was able to fit four pancakes on my skillet. Cook for two minutes on each side until cooked through and slightly browned. To maintain the green color and prevent over-browning, keep the heat at medium-low. I had my burner turned to #3 (out of 10) on my gas range, and it worked very well. Transfer the cooked pancakes to a plate. Grease the skillet again, and repeat with the rest of the batter.
  • Serve the pancakes with the berry compote, and enjoy!


  • For best results, keep these pancakes small (two to three tablespoons of batter per pancake).
  • The recipe will still work even if you don't grind your oat flour into a very fine powder. Some blenders will not grind oats as well as others. I recommend using a Vitamix for this recipe if you have one, but if you don't, use a food processor to grind the oats, then blend the rest of the batter in your blender.
  • These pancakes keep well in the fridge for two to three days. Reheat in a skillet over medium heat until warmed through, in the toaster, or under the broiler. The berry compote can be stored in an airtight container in the fridge and reheated in the microwave on high.
  • Other topping ideas include maple syrup, peanut butter, whipped cream, and fresh fruit.


Serving: 1pancake with compote | Calories: 74kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 85mg | Potassium: 115mg | Fiber: 1g | Sugar: 7g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg