St. Paddy's Shamrock Spinach Pancakes with Oat Flour


  • 2 1/4 cups rolled oats
  • 1 cup organic spinach
  • 1 cup almond milk
  • 1 ripe banana
  • 2 eggs
  • 1 tsp baking powder
  • agave syrup, if desired for topping
  • 1 1/2 tbsp avocado oil for cooking


  1. Measure 2 ΒΌ cup of oats. We used Red Mill Organic Old Fashion Rolled Oats.  

  2. Pulse oats in a food processor until fine.

  3. Add your eggs, milk, banana and spinach to the processor.

  4. Pulse until smooth. The mixture will still be slightly chunky due to the oat flour profile.

  5. Scoop out contents of food processor into a bowl.  Add baking powder. Mix.  If mixture seems too soupy, add more oat flour. 

  6. Use griddle if possible for cooking. If not, heat avocado oil in pan, make sure it is at a good heat, and flip pancake after a couple minutes. 

  7. Let the pancakes cool for 5 minutes.  Take shamrock cut-out and press firmly to create clover design.  Repeat. 

  8. Drizzle with agave syrup if desired! Serve warm.