Banana Spinach Pancakes

Author: Katie

These spinach banana pancakes are fluffy, naturally sweetened, and sneak in greens without a trace. Kid-approved and quick to make!

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5 from 2 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Breakfast

Cuisine: American

Servings: 6 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

You can find detailed step-by step-photos above the recipe card.

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.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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