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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


  • Measure 2 ΒΌ cup of oats. We used Red Mill Organic Old Fashion Rolled Oats.  
  • Pulse oats in a food processor until fine.
  • Add your eggs, milk, banana and spinach to the processor.
  • Pulse until smooth. The mixture will still be slightly chunky due to the oat flour profile.
  • Scoop out contents of food processor into a bowl.  Add baking powder. Mix.  If mixture seems too soupy, add more oat flour. 
  • 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. 
  • Let the pancakes cool for 5 minutes.  Take shamrock cut-out and press firmly to create clover design.  Repeat. 
  • Drizzle with agave syrup if desired! Serve warm.  
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