Cheese And Onion Green Pancakes

How to make green pancakes

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These savory green pancakes are a healthy option for breakfast or dinner. Naturally gluten-free, they are also packed full of leafy green vegetables and protein! See the section above for 7 serving options.


  • 1 bunch of greens (chard, kale, or spinach)
  • 3 eggs
  • 1 cup of fresh cheese (see section above for options)
  • 3/4 cup chickpea flour
  • 1/2 small onion, diced
  • 1 clove of garlic
  • 2 Tbsp olive oil
  • 1/2 tsp salt


  1. Wash and remove the greens from their stems. You want about 3 cups of packed green in total. One bunch is usually plenty.
  2. Place the washed and trimmed greens into a blender. Add all of the rest of the ingredients on top. Blend until smooth. I recently got a fancy blender, however, I’ve been making this recipe for years with an older blender. The pancakes weren’t quite as smooth, but they were still delicious!
  3. Warm a frying pan or griddle on medium heat. Ladle on 1/4 cup of batter. The pancake will be ready to flip when it is bubbling in the middle and dry around the edges. Flip, then cook the other side for another minute, until fully cooked.
  4. Serve immediately or keep warm in a 300 F oven until all the pancakes are ready to serve. 


  • This recipe is quite filling. So don’t expect people to eat as many pancakes as they normally would.
  • For a sweet (rather than savory) pancake, omit the onion and garlic and use ricotta cheese and spinach. If you want it even sweeter, add 2 Tbsp of sugar to the batter. It’s a great way to serve greens to your kids! It even tastes good with typical pancake toppings like butter and maple syrup.
  • See the section above for some more serving options.