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Banana Spinach Pancakes

Banana spinach pancakes drizzled with chocolate sauce
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Start your day with these tasty, nutrient-packed banana spinach pancakes. Blending sweet ripe bananas and fresh baby spinach creates fluffy, green pancakes that sneak in veggies without losing flavor. Quick, simple, and kid-friendly!

Ingredients

Scale
  • 2 cups lightly packed baby spinach
  • 2 small very ripe bananas (about 1 cup sliced)
  • 2 large eggs
  • 1 cup milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flaxseed
  • 1½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 cup buckwheat flour or whole wheat flour
  • Coconut oil or unsalted butter (for cooking)

Instructions

  1. Blend Wet Ingredients: In a blender, combine spinach, bananas, eggs, milk, vanilla, flaxseed, baking powder, and cinnamon. Blend until smooth and no spinach streaks remain (about 20-30 seconds).
  2. Add Flour: Stir in flour gently by hand or pulse in blender just until mixed. The batter should be thick but pourable. Adjust with milk or flour if needed.
  3. Cook Pancakes: Heat a non-stick or cast iron pan over medium heat. Add a little coconut oil or butter. Pour ¼ cup batter per pancake. Cook 3-4 minutes until bubbles form and edges set, then flip and cook 3 more minutes until golden.
  4. Keep Warm & Serve: Place cooked pancakes in a 275°F oven to stay warm if needed. Serve with toppings like fresh fruit, nut butter, or syrup.

Notes

Serving Suggestions:
Stack pancakes and drizzle with maple syrup or honey. Add sliced bananas, nuts, or yogurt for extra flavor. Pair with eggs or fruit salad for a full meal.

Tips & Tricks:

  • Use very ripe bananas for natural sweetness—no sugar needed.
  • Blend spinach thoroughly so pancakes stay fluffy.
  • For vegan, swap eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg, rest 5 mins).
  • Avoid over-mixing flour to keep pancakes tender.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Freeze cooked pancakes with parchment paper between layers for up to 2 months.
  • Reheat in toaster oven or oven at 350°F for 5-7 minutes to keep them crisp. Avoid microwaving to prevent sogginess.

Find it online: https://cakeshungry.com/banana-spinach-pancakes/