Go Back

Vegan Corn and Spinach Pancakes

Rainbow Nourishments
While we all love sweet pancakes, this savoury stack will take brunch to a whole new level.
Course Brunch, Lunch



  • 1 cup 125g plain, wholemeal or spelt flour
  • 1 tablespoon baking powder
  • 2 teaspoons onion powder
  • 1 cup 250g plant-based milk
  • ¼ cup 65g Birch & Waite Green Goddess Dressing & Sauce
  • ~1 cup 200g corn kernels
  • ¼ cup 8g spinach, finely chopped
  • Olive oil as needed

To serve

  • Birch & Waite Green Goddess Dressing & Sauce
  • Avocado
  • Sautéed spinach
  • Cherry tomatoes
  • Herbs



  • Add all the dry ingredients to a medium-size mixing bowl and mix until combined. Add the rest of the ingredients and mix until just combined and there are no pockets of flour.
  • Place a large fry pan over medium heat. When the frypan is hot, drizzle with a little oil. Pour about a quarter cup of batter into a pancake shape on the pan. Repeat if you still have space on your fry pan.
  • Cook the pancakes until the edges start to dry up and bubbles appear on the surface. Carefully flip each pancake and cook until the pancake has puffed up.
  • Serve the pancakes immediately and as desired.
Keyword brunch, savory pancakes, vegan