These banana spinach pancakes are fluffy, naturally sweetened and perfect for getting greens in without anyone noticing. They’re also kid-approved, super easy to make, and come together in just a couple of minutes.
These pancakes are another addition to my hidden veggie series. With a full cup of spinach blended in, they’re a nutrient-rich twist on classic pancakes!
I tested this recipe a couple of times and decided against blending the banana. I found that blending it can mute the banana’s natural sweetness. Mashing it by hand brings out way more flavor and gives the pancakes their signature texture - with soft little banana bits scattered throughout. Sure, it means pulling out an extra bowl instead of tossing everything into the blender, but trust me, it's worth it!
For more sweet recipes that hide a bunch of veggies check out my Chocolate Spinach Muffins or this Carrot Date Cake.
Or if you're looking for more pancake recipes, check out my Oat Milk Pancakes or Protein Pancakes.
Why you'll love this recipe
- Nutrient-rich: Made with wholesome pantry staples, naturally sweetened with bananas and packed with healthy greens!
- Kids-approved: The sweetness of bananas masks the spinach flavor, making it appealing to children! It might also make a great baby led weaning recipe!
- Easy & fun to make: These green pancakes come together in under 20 minutes and are perfect for getting kids involved in the kitchen. They would also make a wholesome treat for St. Patrick’s Day or Halloween.
- Meal-prep friendly: You can easily make them ahead of time, store in the fridge and reheat in the microwave to safe some time in the morning.
Ingredients & substitution notes
- Flour: I used white all purpose flour but feel free to try whole wheat flour for some extra fiber. This recipe should also work with a gluten-free flour blend but I haven't tested it!
- Cinnamon: optional, but adds a cozy flavor- pumpkin pie spice, nutmeg, or your favorite warm spices all work here.
- Egg: I recommend using organic free range eggs- they do make a difference when it comes to flavor.
- Milk: I went with unsweetened soy milk to keep it dairy free but you could also use almond milk, oat milk of regular dairy milk.
- Baby spinach: Fresh spinach works best- just give it a good rinse before blending.
- Bananas: The banana adds texture and sweetness so make sure you use ripe bananas!
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Whisk together all the dry ingredients in a large bowl.
Step 2: In a separate bowl, whisk together the eggs and mashed banana ingredients. Blend the spinach with milk in a blender.
Step 3: Add the egg-banana mixture and the spinach-milk mixture to the dry ingredients and stir with a spatula until just combined.
Step 4: Heat a non stick pan over medium-high heat and pour in about ⅓ of a cup of pancake batter. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip and cook for another 1-2 minutes, until golden and cooked through.
Top tips
- Blend spinach well: Nobody wants little leafy bits in their pancakes! I love using a high speed blender like a Vitamix or similar to make sure that the spinach is blended smoothly. You should only be left with that vibrant green color and all the nutrients, but none of the spinach texture.
- Ripe bananas: that's crucial to get sweet pancakes.
- Medium to high heat: If your pancakes are browning too fast but still raw inside, lower the heat slightly.
- Don't overmix the batter: A few lumps are okay! Overmixing can make the pancakes tough instead of fluffy.
- Non-stick pan: This prevents sticking and makes flipping easier.
Variations & add- ins
- Dairy-free: I used soy milk but feel free to use your favorite plant-based milk -almond, oat, or whatever you have on hand. The one I used was unsweetened!
- Gluten-free: I haven't tested this recipe using gluten-free flour but I guess it might work using a gluten-free flour blend.
- Protein powder: Add a scoop of your favorite protein powder to boost the protein content. Just note that some vegan options like hemp or pea protein can affect the flavor.
- Vanilla extract: Add a teaspoon of vanilla extract for some vanilla flavors.
- Chocolate chips: Mixing in mini dark chocolate chips tastes great but will also add some sugar.
Serving suggestions
- Fresh fruit: I love sliced bananas or fresh berries best.
- Maple syrup: Add a drizzle of pure maple syrup for more sweetness.
- Nuts or granola: Sprinkle chopped nuts or a handful of granola such as my Applesauce Granola for added crunch and healthy fats.
- Nut butter: I also love adding a generous scoop of my homemade Roasted Almond Butter.
- Yogurt: Serve with a dollop of plant-based or regular yogurt for creaminess and a protein boost.
- Applesauce: Or try my Unsweetened Applesauce as a topping.
Storage
- To store: They actually store really well. Keep leftover pancakes in an airtight container in the fridge for up to 4 days. Let them cool completely before storing to avoid sogginess.
- To freeze: Store fully cooked and cool pancakes in a freezer-safe bag or container. They’ll keep well for up to 2 months.
- To reheat: I prefer the microwave over the toaster- it warms them up quickly while keeping them soft and moist.
Pairing suggestions
These are my favorite drinks to enjoy with these banana spinach pancakes:
FAQs
I found that blending the banana dulls its natural sweetness. Mashing it by hand brings out more flavor and gives the pancakes a better texture.
Related recipes
Looking for more pancake recipes? Try these:
📖 Recipe
Banana Spinach Pancakes
Equipment
- 2 mixing bowls + whisk + spatula
- 1 frying pan
- 1 blender
Ingredients
- 1 cup (150 g) white, all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of salt
- 1 large egg
- ½ cup (150 g) mashed banana
- ⅔ cup (170 g) milk of choice *I used soy milk
- 1 cup (50 g) baby spinach *washed
- oil, to grease the pan *I love coconut oil
Instructions
- In a small bowl, mash the bananas with a fork until smooth with a few small chunks remaining for texture. Measure out ½ cup of mashed banana (about 1 ½ ripe bananas). Set aside.½ cup mashed banana
- In a large bowl, whisk together all the dry ingredients.1 cup white, all purpose flour, 2 teaspoon baking powder, 1 teaspoon cinnamon, pinch of salt
- Add the milk and spinach to a blender and blend until spinach is completely smooth and no leafy bits remain.1 cup baby spinach, ⅔ cup milk of choice
- Slightly beat the egg with a whisk in a bowl until just combined. Then add the mashed banana to the beaten egg and stir to combine.1 large egg
- Add the banana-egg mixture and the spinach-milk mixture to the dry ingredients, stirring until just combined. Be careful not to overmix- the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or butter. Pour about ⅓ cup of batter for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown. Repeat with the rest of the batter.
- Serve warm with your favorite toppings, like fresh fruit, maple syrup, or yogurt.
Video
Notes
- Blend spinach well: Nobody wants little leafy bits in their pancakes! I love using a high speed blender like a Vitamix or similar to make sure that the spinach is blended smoothly.
- Ripe bananas: that's crucial to get sweet pancakes.
- Medium to high heat: If your pancakes are browning too fast but still raw inside, lower the heat slightly.
- Don't overmix the batter: A few lumps are okay! Overmixing can make the pancakes tough instead of fluffy.
- Non-stick pan: This prevents sticking and makes flipping easier.
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