Banana Spinach Pancakes Recipe

Introduction

Start your day with these vibrant Banana Spinach Pancakes that are both nutritious and delicious. They combine the natural sweetness of ripe bananas with the subtle earthiness of fresh spinach, making breakfast healthy and tasty.

Ingredients

• 1 cup white, all purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt
• 1 large egg
• ½ cup mashed banana (about 1 ½ ripe bananas)
• ⅔ cup milk of choice (soy milk recommended)
• 1 cup baby spinach (washed)
• Oil, to grease the pan (coconut oil preferred)

Instructions

1. Step 1: In a small bowl, mash the bananas with a fork until smooth but still with a few small chunks for texture. Measure out ½ cup and set aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. Step 3: Add the milk and spinach to a blender. Blend until the spinach is completely smooth with no leafy bits remaining.
4. Step 4: In a separate bowl, slightly beat the egg until just combined. Stir in the mashed banana.
5. Step 5: Pour the banana-egg mixture and the spinach-milk mixture into the dry ingredients. Stir gently until just combined, keeping the batter slightly lumpy to avoid overmixing.
6. Step 6: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Pour about ⅓ cup of batter per pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook another 1-2 minutes until golden brown. Repeat with remaining batter.
7. Step 7: Serve the pancakes warm topped with fresh fruit, maple syrup, or yogurt as desired.

Tips & Variations

• For extra protein, add a scoop of your favorite protein powder to the batter.
• Use almond or oat milk instead of soy milk if preferred.
• Try adding a handful of chopped nuts or chocolate chips for extra texture and flavor.
• If you don’t have a blender, finely chop the spinach and mix it directly into the batter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or on a skillet over low heat until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach for this recipe?

Yes, but make sure to thaw and drain the frozen spinach well to avoid adding too much moisture to the batter.

Are these pancakes gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend.

Banana Spinach Pancakes Recipe

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★★★★★

4.4 from 81 reviews

These Banana Spinach Pancakes are a delicious and nutritious breakfast option combining the natural sweetness of ripe bananas with the vibrant green goodness of spinach. Light, fluffy, and packed with wholesome ingredients, they make for a perfect start to your day, suitable for all ages and easy to customize with your favorite toppings.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup white, all purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt

Wet Ingredients

• 1 large egg
• ½ cup mashed banana (about 1 ½ ripe bananas)
• ⅔ cup milk of choice (soy milk recommended)
• 1 cup baby spinach, washed
• Oil (such as coconut oil), to grease the pan

Instructions

1. Prepare the mashed banana: In a small bowl, mash the bananas with a fork until smooth, leaving a few small chunks for texture. Measure out ½ cup of the mashed banana and set aside.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt to combine evenly.
3. Blend spinach and milk: Add the milk and baby spinach to a blender and blend until the spinach is completely smooth with no leafy bits remaining.
4. Combine egg and banana: Slightly beat the egg in a small bowl until just combined, then stir in the mashed banana until incorporated.
5. Combine all ingredients: Add the banana-egg mixture and the spinach-milk mixture to the dry ingredients. Stir gently until just combined, taking care not to overmix. The batter should remain slightly lumpy.
6. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter. Pour approximately ⅓ cup of batter per pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.
7. Serve: Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or yogurt.

Notes

• You can substitute soy milk with any other milk such as almond, oat, or dairy milk based on preference.
• Using coconut oil to grease the pan imparts a subtle tropical flavor, but butter or neutral oils work well too.
• Do not overmix the batter to keep the pancakes fluffy and tender.
• Feel free to add nuts or seeds to the batter for extra texture and nutrition.
• These pancakes can be made gluten-free by using a gluten-free all-purpose flour blend instead of regular flour.

Keywords: banana pancakes, spinach pancakes, healthy breakfast, vegetarian pancakes, easy pancake recipe, banana spinach recipe