If you thought pancakes couldn’t be part of a detox, think again. These bright green stacks get their glow from spinach and matcha, blended with hearty oats for fibre and slow energy release. A dollop of roasted coconut “whipped cream” makes them feel indulgent, but every bite works hard for your health.
Rest is best!
If your batter feels too thin, blend in an extra spoonful or two of oats to thicken. For an even fluffier stack, let the batter rest 5 minutes before cooking―this allows the oats to hydrate and the baking powder to activate.
This recipe was originally published in the January 2026 issue of alive magazine.
Glow-Up Green Pancakes with Roasted Coconut Topping
Ingredients
- 1 cup (250 mL) rolled oats
- 1 cup (250 mL) packed fresh spinach
- 1 tsp (5 mL) matcha powder
- 1 ripe banana
- 2 large organic eggs
- 1/2 cup (125 mL) unsweetened coconut milk, or milk of choice
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) vanilla extract
- 1/8 tsp (0.5 mL) sea salt
- Coconut oil, for cooking
- 1/2 cup (125 mL) coconut cream (from a chilled can of coconut milk)
- 1 tsp (5 mL) maple syrup
- 2 Tbsp (30 mL) toasted coconut flakes
- 1/2 tsp (2 mL) lime zest
Directions
01
In blender, place oats, spinach, matcha, banana, eggs, milk, baking powder, vanilla, and salt. Blend until smooth. Alternatively, pulse oats into flour in food processor and whisk everything together by hand.
02
Heat skillet over medium heat and brush with coconut oil. Pour batter into rounds and cook until bubbles form on surface, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes, until golden.
03
For topping, whip coconut cream with maple syrup until fluffy, then fold in toasted coconut and lime zest.
04
Stack pancakes, top with whipped coconut cream, and serve immediately.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
