Banana Spinach Pancakes

If you want a tasty way to add more greens to your breakfast, these Healthy Banana Spinach Pancakes are just what you need. They blend the natural sweetness of ripe bananas with fresh baby spinach to create a breakfast that’s both wholesome and delicious.

At first, spinach in pancakes might sound a bit odd. But trust me, it’s a smart and yummy way to get some veggies in without giving up on flavor or texture. Think of it as classic banana pancakes with a green, healthy twist. Plus, this recipe is quick and simple—perfect for busy mornings or a laid-back weekend brunch.

These pancakes come from the idea of mixing vegetables into familiar dishes. The blender makes everything easy and smooth, giving you soft, fluffy pancakes that even picky eaters will enjoy.

Recipe Overview

Time to Make

• Prep: 5 minutes
• Cook: 15 minutes
• Total: 20 minutes

Quick to whip up, but packed with nutrition and great flavor.

Servings and Adjustments

• Makes 4 servings (about 8-10 pancakes)
• Double or triple the recipe for more people
• Halve it for fewer servings
• Cook pancakes in batches; cooking time stays the same

Skill Level

Easy! Perfect for beginners but still fun for experienced cooks. The blender does most of the work.

Tools You’ll Need

• Non-stick pan or cast iron skillet
• Blender (a Vitamix or any high-speed blender works best)
• Spatula for flipping

If your blender isn’t super powerful, just blend a little longer or pulse more. Cast iron pans work great too—just make sure to oil them well.

Prep Tips

• Batter can be made up to 24 hours ahead and kept in the fridge—give it a stir before cooking.
• Cooked pancakes freeze well: stack with parchment paper between them, freeze in an airtight container for up to 2 months.
• Reheat in a toaster or oven for best texture.

Ingredients

• 2 cups lightly packed baby spinach — fresh and mild; don’t pack too tight or use too much, or pancakes get soggy
• 2 small very ripe bananas (about 1 cup sliced) — the riper, the sweeter
• 2 large eggs — binds everything and adds protein; for a vegan option, use flax eggs (more on that later)
• 1 cup milk — dairy or plant-based like almond, soy, or cashew
• 1 teaspoon vanilla extract — adds warmth and sweetness
• 1 tablespoon ground flaxseed — for fiber and omega-3; also helps hold the batter together
• 1½ teaspoons baking powder — makes pancakes fluffy
• 1 teaspoon cinnamon — adds a cozy spice that pairs well with banana and spinach
• 1 cup buckwheat or whole wheat flour — buckwheat is gluten-free and nutty; whole wheat is heartier and denser
• Coconut oil or unsalted butter — for cooking; coconut oil adds a nice subtle flavor

Tips:

• Ripe bananas mean you don’t need extra sugar.
• Lightly packed spinach means enough greens without sogginess.
• Whole wheat flour pancakes will be a bit denser.
• Freshly ground flaxseed packs the most nutrition.

Step-by-Step Method

Let’s step into the kitchen together.

1. Blend the Greens and Wet Ingredients

Add spinach, bananas, eggs, milk, vanilla, flaxseed, baking powder, and cinnamon to your blender. Blend on high for 20-30 seconds until smooth and bright green. No spinach chunks! The batter should be thick but pourable.

If your blender isn’t super powerful, blend a bit longer or pulse. You’ll notice the batter turning creamy and the kitchen filling with a lovely banana-cinnamon scent.

2. Add the Flour

Now, add your flour. You can either pulse it in the blender or pour the wet mix into a bowl and gently fold it in with a spatula.

Important: mix just until combined. Over-mixing makes pancakes tough. If batter feels too thick, add a splash of milk. If too thin, sprinkle in a little more flour. The batter should hold its shape on the pan but still spread a bit.

3. Cook the Pancakes

Heat your pan over medium heat. Once hot, coat lightly with coconut oil or butter.

Scoop about ¼ cup batter per pancake. Let them cook 3-4 minutes undisturbed until bubbles appear and edges look set. Then flip carefully and cook the other side for 3 minutes until golden.

If you flip too soon, pancakes might break or stay raw inside. They’re done when they spring back slightly to the touch and smell amazing.

4. Keep Them Warm

If cooking in batches, keep cooked pancakes warm in a 275°F (135°C) oven until ready to serve.

Serve warm with your favorite toppings like fresh fruit, syrup, nut butter, or yogurt.

Variations & Customization

These pancakes adapt to many diets and moods.

• Gluten-free: Use buckwheat or gluten-free flour blends.
• Vegan: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water for each egg; let sit 5 minutes), plant milk, and coconut oil.
• Sugar-free: Ripe bananas do the sweetening, so no extra sugar needed.

Want more spice? Try nutmeg or ginger. For a savory twist, skip cinnamon and vanilla and add herbs like chives or dill.

For brunch, top with nuts, berries, or honey. For everyday meals, keep it simple with syrup or fruit.

Seasonally, add pumpkin puree and swap cinnamon for pumpkin pie spice in fall. In summer, fresh berries or yogurt on top are great.

Serving & Storage Tips

To Serve:
Stack them high. Drizzle with maple syrup or honey. Add banana slices, blueberries, or nuts for crunch and color. A dollop of Greek yogurt or nut butter adds creaminess and protein.

Sides:
Pair with scrambled eggs, turkey bacon, or a fresh fruit salad for balance.

Storing Leftovers:
Fridge: airtight container, 2 days max.
Freezer: layer with parchment in freezer-safe container, up to 2 months.

Reheat:
Use a toaster oven or regular oven at 350°F for 5-7 minutes to keep texture. Avoid microwaving—it makes pancakes soggy.

Make-Ahead:
Mix batter the night before, refrigerate, and cook fresh in the morning. Or cook pancakes ahead and freeze for quick breakfasts.

Handy Scaling Table

Servings	Baby Spinach (cups)	Bananas (small)	Eggs	Milk (cups)	Flour (cups)	Baking Powder (tsp)	Cooking Time (min)
2	1	1	1	½	½	¾	10
4	2	2	2	1	1	1½	20
6	3	3	3	1½	1½	2¼	30

I hope you enjoy making and eating these Healthy Banana Spinach Pancakes as much as I do. They’re an easy, tasty way to start your day with some greens and natural sweetness. Happy cooking!

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