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Grain-Free Spinach Pancakes with Wild Blueberries

spinach pancakes lectin free

What do you make if you have a big bunch of fresh spinach? Chances are not pancakes, but don’t say no before you try it. I first discovered I can make spinach pancakes while reading one of my favorite cookbooks, inspired by Nordic cuisine. I made them once and since then I keep thinking of them. And because today, when I write this, is Pancake Day 2019, and I had this big bunch of spinach, I decided it’s time to make them again and write the recipe down.

Spinach Pancakes, a Finnish inspired recipe

The book I was talking about is The Nordic Cookbook, by Magnus Nilsson, and if you are interested in exploring the Nordic cuisine I totally recommend it. You can also see more about Magnus Nilsson on Chef’s Table, Season 1, Episode 6. Spoiler: he is running a restaurant in the middle of nowhere in Sweden, hard to get to, and as you can imagine you need a booking :).

Back to pancakes, I was inspired to make a lectin-free, grain-free, dairy-free version of the Finnish pancakes: pinaattiletut when I saw the recipe in the book. They were quite simple: flour, milk, eggs, spinach. Not only I replaced the wheat flour with cassava and almond flours, but I added way more spinach. The milk was replaced with a mix of full fat coconut and hemp milk; you can use only one if you wish, I wanted the fat of the coconut milk but I didn’t want the taste to be overpowered by coconut, hence I mixed in some original, unsweetened hemp milk.

It took me few trials until I found the right quantity of flour; if not enough flour they’ll be too soft. Mine came out perfect in the end, but you might need to make your own adjustments. Collagen is necessary but it’s a nice nutritional boost for these pancakes. I use Premium Marine Collagen from Further Foods. You can get it here on Amazon.

When it comes to toppings, even if they are savory pancakes, I like them with warm blueberries (I use wild frozen blueberries and bring them to a boil in a sauce pan). But you can get creative and use them the way you feel. I also eat the leftovers, cold, just as they are or next to another meal. They also make a nice lunchbox addition.

If you like this pancake recipe, be sure to try my Lectin-Free Pancakes with Tigernut Flour and Wild Blueberries and Citrus Infused Dutch Baby Pancake with Apples.

This recipe is part of The Ultimate Lectin-Free Breakfast Guide, Recipe Round-Up, check it out for more tasty and satisfying lectin-free breakfast ideas.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Grain-Free Spinach Pancakes with Wild Blueberries

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.00 out of 5)
By Claudia Curici Serves: 2-3
Prep Time: 15 minutes Cooking Time: 30 minutes

A new delicious way to use spinach


  • 275g (about 10oz), clean fresh spinach
  • 2 pastured raised / omega 3 eggs
  • 1 cup full fat coconut milk
  • 3/4 cup hemp milk, unsweetened
  • 9 tbsp almond flour
  • 9 tbsp cassava flour
  • 2 scoops marine collagen
  • 1 nutmeg, grated
  • 1/2 tsp sea salt
  • frozen wild blueberries for serving
  • pepper



Blend the spinach, eggs, milk, salt, pepper and nutmeg in a high speed blender.


Transfer the mixture in a bowl and start adding the flour while you are whisking, finish with marine collagen (adjust quantity if needed and you can have a taste to see if it needs more salt).


When the batter is ready cook the pancakes in a pancake pan or griddle, with a little ghee or coconut oil. This makes about seven pancakes, depending how big you make them, but if you have a griddle and can make more at the same time it will be faster (I had to make them one at a time).


Warm the blueberries in a sauce pan and serve with the pancakes.


These pancakes can be served as they are, with a little bit of salt flakes, parmigiano, cream cheese, almond yogurt, or just with blueberries as I did. They are savory and I like how the sweetness of the blueberries balances them out.

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  • Reply
    January 18, 2020 at 6:49 pm

    I just made these tonight. The sweet blueberry ‘sauce’ and the spinach pancakes actually do complement each other really well!

    • Reply
      January 19, 2020 at 9:04 pm

      Thank you so much Erika. I like this weird combination too <3

  • Reply
    February 12, 2020 at 8:02 pm

    So good! Thank you for this blog. I have been worried about being able to stick to this lifestyle and finding your blog has eased it. Excited to try some more of your recipes.

    • Reply
      February 13, 2020 at 8:32 pm

      Thank you so much Kelley. I’m happy it helps <3

  • Reply
    July 12, 2020 at 11:55 am

    My daughter and I are new on the lectin-free path. We tried these pancakes for breakfast this morning. So glad we did. I had fresh blueberries with the pancakes (they are in season and we have the best in our province) and my daughter sprinkled salt on hers. Both worked well! Thanks for this recipe!

    • Reply
      July 13, 2020 at 3:24 pm

      Hi Kerstin, thank you so much for letting me know. So happy you and your daughter loved them. Hugs, Claudia

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