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Spinach Pancakes with Wild Blueberries (Lectin-free)

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.

A Finnish inspired recipe

The book I was talking about is The Nordic Cookbook, by Magnus Nilsson. If you are interested in exploring 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 flour and almond flour, 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. You can also make your own hemp milk, it’s easier than you might think.

It took me a 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 isn’t necessary but it’s a nice nutritional boost for these spinach pancakes. I use Premium Marine Collagen from Further Foods. You can get it here on Amazon.

How to serve spinach pancakes

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 saucepan). 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 spinach pancakes recipe, be sure to try my: 

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.

Fresh spinach on a plate
Spinach pancakes on a plate
Spinach pancakes served with warm blueberries

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Grain-Free Spinach Pancakes with Wild Blueberries

1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 3.86 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 of marine collagen (optional)
  • 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 to a bowl and start adding the flour while you are whisking, finish with marine collagen (adjust the 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 on 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 saucepan 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

  • Reply
    March 7, 2021 at 5:57 am

    It was delicious, as usual. Love the spinach/blueberries duo, it does really complement each other. The pancakes were actually a bit sweet (I used almond milk instead). Perfect Sunday breakfast!

    • Reply
      March 8, 2021 at 1:07 am

      Thank you so much Iman for taking the time to leave a comment, so happy you love these <3

  • Reply
    March 16, 2021 at 4:32 am

    Hi, I was just wondering. Is marine collagen necessary for the recipe – for binding the pancakes? If not, can you make that clear for future recipes, of ingredients that are not necessarily necessary ? 🙂

    • Reply
      March 16, 2021 at 4:42 am

      Hi Emma, no it’s not, it is just for added nutrition. This is actually mentioned in the post: “Collagen isn’t necessary but it’s a nice nutritional boost for these pancakes.” – I added a note in the recipe card.

  • Reply
    July 29, 2021 at 4:51 pm

    I am delighted to find your blog and encouraging recipes, thank you! I react to the sulphates in eggs – could these pancakes be made with the egg replacement that Gundry recommends? (Bob Redmills)

    • Reply
      July 31, 2021 at 1:29 am

      I wish that would work for pancakes, but I doubt it would be that simple. I guess it can be done, with a few more tweaks. Maybe ass some green plantain, or green banana? I really don’t know, if you try and find out please let us know, that would be helpful for lots of people. xx

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