Dietary Information
Vegan
Gluten-free (if certified gluten-free oats are used)
Nutritional Facts (Per Serving – Approx. 6 servings):
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Calories: 230
Protein: 7 g
Fat: 11 g
Carbohydrates: 24 g
Fiber: 5 g
Storage
Store leftover pancakes and spinach filling separately in airtight containers in the refrigerator for up to 3 days.
Reheat in a skillet or oven before serving.
Why You’ll Love This Recipe
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Packed with wholesome, plant-based ingredients.
Versatile for breakfast, lunch, or dinner.
Deliciously savory with creamy, zesty flavors.
Easy to customize with your favorite herbs or fillings.
Conclusion
Spinach Stuffed Pancakes with Pesto are a deliciously nutritious dish that’s perfect for any occasion. With creamy spinach, hearty pancakes, and fresh pesto, this recipe offers a delightful balance of flavors and textures. Serve them warm and enjoy the satisfying goodness in every bite.
Frequently Asked Questions
Can I use other greens instead of spinach? Yes, kale or Swiss chard are excellent substitutes.
Can I use regular milk instead of dairy-free? Absolutely, but it will no longer be vegan.
Can I skip the pesto? Yes, but the pesto adds a fresh, zesty flavor to the dish.
What can I substitute for chickpea flour? Use all-purpose or gluten-free flour, though the texture may vary.
Can I make these pancakes ahead of time? Yes, prepare them in advance and reheat in a skillet or microwave.
How do I store leftovers? Store pancakes and filling separately in the fridge for up to 3 days.
Can I freeze the pancakes? Yes, freeze them in layers with parchment paper between each pancake. Thaw before reheating.
What other toppings work well? Avocado slices, hummus, or a dollop of vegan sour cream.
Can I make these gluten-free? Yes, ensure all ingredients like oats and flour are certified gluten-free.
What’s the best oil for the pesto? Olive oil works best for a rich flavor.
