Jamie Oliver Spinach Pancakes

Jamie Oliver Spinach Pancakes are the kind of breakfast that stops you mid-chew and makes you say—wait, these are green? Yep. Vivid, leafy, emerald green. And they taste… well, like pancakes. Cozy, warm, banana-sweet, a whisper of vanilla. But they’ve got this backbone of real food—stuff your body actually wants. I made them last Sunday when my fridge was just spinach and a sad banana. They surprised me. The kids demolished them before I could even sit down. Inspired by Jamie Oliver.

Ingredients You’ll Need

• 2 large eggs
• 1 very ripe banana, like spotted and slouching
• 2 tablespoons maple syrup, the real stuff
• 2 tablespoons olive oil (not extra-virgin—save that for salad)
• 1 teaspoon vanilla extract
• 1 packed cup fresh baby spinach, stems and all ¼ cup of whatever milk you like (I used oat)
• 1½ cups rolled oats—none of that quick-cook nonsense
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt

How I Made These Green Beauties

• First, I threw the eggs, banana, syrup, oil, vanilla, spinach, and milk into the blender. That moment the blades hit the spinach—BOOM—everything went bright. Smelled like morning and summer and something new. Blended until it looked like a green smoothie you’d pretend to like.
• Then came the oats, baking powder, salt. Another whir in the blender. No lumps. Let it sit. You need to let it sit. Otherwise, it’s runny and weird. Gave me just enough time to make coffee.
• Fired up the griddle. Medium heat, not screaming hot. A dab of butter because that smell? Comfort in a pan. Scooped about a quarter cup of batter per pancake. It doesn’t spread much, so I helped it along with the back of the spoon.
• You know it’s ready to flip when those bubbles pop and don’t fill back in. Two minutes or so. Flip. Another two. The green turns golden at the edges. It’s weirdly satisfying.
• I kept them warm in the oven while I finished the rest. We ate them with yogurt and a fried egg, because that’s what we had. Felt like we were doing something good for ourselves, without trying too hard.

Why I Love This Recipe

I didn’t expect to love these. But something about them—how easy they are, how they feel like a trick on your taste buds—just works. You’re eating spinach for breakfast, but you’d never know. I made them again midweek, doubled the batch. Froze the extras. My partner microwaves them and eats them with peanut butter. I don’t ask questions.

Recipe Tips

• Let the batter rest. Please. It thickens. Makes a difference.
• If you’ve got a weak blender, blend the oats separately first. Oat flour works better than oat chunks.
• Try cinnamon. Or nutmeg. Just a pinch.
• Don’t skimp on greasing the pan. These like to stick.
• Make a double batch. Future You will be so grateful.

How To Store This Jamie Oliver Portuguese Tarts Recipe

• Room Temp: Honestly, Don’t. Eat them or store them properly.
• Fridge: Cool completely. Stack with parchment between each. Into a container. They’re fine for three days.
• Freezer: Again, parchment between layers is your friend. Zip-top bag or container. Two months easy.

Reheating:

• Oven: 350°F, three-ish minutes.
• Microwave: 30 seconds, maybe 60 if you like them piping
• Skillet: Medium heat, no oil, 1-2 minutes a side
• Air fryer: 350°F, quick two-minute blast

Let’s Answer a Few Questions!

Can I use frozen spinach?
Sure. Thaw it. Squeeze the daylights out of it. No one likes watery batter.

Can they be gluten-free?
Yep. Just make sure your oats and baking powder are certified GF. Some aren’t.

Why are mine dense? Overmixed?
Probably. Let the batter rest. It matters.

Topping ideas?
Weirdly good with Greek yogurt and chili crisp. Or smoked salmon. Or a drizzle of tahini and honey. Trust your cravings.

Vegan version?
Totally doable. Flax eggs (1 tbsp flax + 3 tbsp water = 1 egg) and a splash of almond or oat milk. Still works.

Nutrition Facts (per tart)

• Calories: 140
• Carbs: 19g
• Protein: 2g
• Fat: 6g
• Sugar: 1g
• Fibre: 2g
• Sodium: 360mg

Try More Recipe:

• Jamie Oliver Croissant Bread And Butter Pudding
• Jamie Oliver Flourless Chocolate Cake
• Jamie Oliver Breakfast Casserole