Fluffy Green Vegan Pancakes

What would St. Patrick's Day be if I didn't make Vegan Green Pancakes?!

St. Patrick’s Day is next week so I thought I would fire off a fail proof and FUN pancake recipe that would be perfect for the festivities. I have Irish roots but the only thing green I’ll be eating or drinking are these pancakes and a steaming vegan matcha latte. When I was drinking I never drank green beer and never saw the allure of standing in a ridiculous line up to get into a pub (even though I did, many, many times).

There are a lot of methods to turning your pancakes green; one being spinach. I will admit I have never tried spinach pancakes (I must rectify that) but they do look delicious! You could add matcha powder, green protein powder, chlorella powder, food colouring or my personal fave spirulina powder.

Spirulina is a green-blue algae that is known to have many powerful health benefits. It is high in antioxidants and has been known to reverse the aging process. I think we would have to eat a whole lot of it to see that happen but I am open to trying hahaha!

I sifted my dry ingredients to see if that would help me achieve light and fluffy pancakes. I am so pleased to announce, it DID!

a stack of green pancakes on a plate with a drizzle of maple syrup from the top, bananas, granola and blueberries on the plate and the top of the pancake stack.
a stack of green pancakes on a plate with a drizzle of maple syrup from the top, bananas, granola and blueberries on the plate and the top of the pancake stack.

Fluffy Green Vegan Pancakes

Teri-Ann Carty
These fun nutritious Vegan Green Pancakes can be made any colour but GREEN is perfect for ST. PATTY'S DAY or Christmas!
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Servings 10 pancakes


  • nonstick pan


Wet Ingredient

  • 1 tbsp ground flax
  • 3 tbsp warm water
  • cups non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tbsp spirulina

Dry Ingredients

  • 1 cup gluten-free flour
  • ½ cup sorghum flour
  • ¼ cup buckwheat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp fine salt


  • Preheat the oven to 250d and place a baking tray inside.
  • Prepare flax egg by whisking water and ground flax together. Set aside to gel.
  • In a large glass measuring cup mix milk and apple cider vinegar together. Allow it to sit for 5 minutes before adding vanilla, maple syrup and spirulina. Whisk mixture until spirulina is well mixed.
  • Add wet to dry and mix well. Set aside to rest while your pan or griddle heats up.
  • Spray or grease a non stick pan. Use an ice-cream scoop or ladle to measure out batter. Cook until bubbles start to appear. Flip and cook for 1-2 minutes more. Place cooked pancakes in a preheated oven until all pancakes are cooked.
  • Serve with maple syrup, fresh fruit and granola.
Keyword dairy free, gluten free, holiday, nut free, pancakes, plantbased, vegan

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