Thick, fluffy pancakes filled with sweet banana flavor and colored green naturally, these Banana Spinach Pancakes are a healthy breakfast for St. Patrick’s Day, Hulk or Green Lantern fans, or any day!
Have you ever put spinach in pancakes before?
I’m honestly surprised my husband hasn’t started calling me Popeye yet because I put spinach in a lot of things now. Like, my Mint Chocolate Chip Oat Muffins, Green Peanut Butter & Jelly Smoothie, or these Banana Spinach Pancakes!
You see, I’m trying to up my veggie intake and make it a daily habit.
In 2020 veggies are getting quite the buzz lately. We’re hearing more and more about how good they are for you, and how much you should be eating them.
News flash: You probably aren’t eating enough yet 🙁
If you’re like me, I used to always ONLY have vegetables as a side for my dinner.. and that was about it. Forget lunch and breakfast.
So, I’ve been inspired this year (you could call it a New Years resolution I guess!) to try and incorporate more veggies into my life, no matter how big or small the amount.
So how do I incorporate more veggies into my breakfasts, especially because I love to bake and don’t just want eggs loaded with veggies?
One way is these Banana Spinach Pancakes of course 🙂 This recipe makes about 10 small pancakes and packs a small but mighty punch with one cup of spinach and one whole banana. They can also easily be made dairy-free and vegan as well.
Meet your new favorite pancakes. 😉
You’ll need a food processor (or blender) to make these pancakes.
It makes it really easy to blend the banana and spinach up, and then make the rest of your pancake batter in it too!
You can also use a high powered blender too, if you don’t have a food processor.
Now, let’s get talking Banana Spinach Pancakes!
First, you’ll need your s-blade in your food processor. Add your spinach and ripe banana and blend for a minute or two, or till you have a creamy green mixture. You’ll still see little green specks and that’s okay.
Next, remove your lid and add your coconut oil (or butter), maple syrup and milk. With the lid on, blend again for another minute. Then, remove your lid and add your vanilla and egg. Put your lid back on and pulse the mixture briefly, so the egg is lightly incorporated.
Now, remove your lid and scrape down the sides. Sprinkle in your gluten-free all purpose flour, baking soda, and salt. Sprinkle it across the food processor, instead of dumping it in one spot so it blends better.
Put your lid back on and pulse it a few times, or till the mixture has been well combined.
Check the consistency of your pancake batter here.
Depending on how small or big the banana was that you used, and how tightly you packed your spinach into your cup measure, the consistency of your pancake batter can vary.
If it’s very thick, try adding 1-3 more tablespoons of milk one at a time, or till it reaches your desired consistency. If it’s too thin, try adding 1-2 tablespoons more of flour.
Then try cooking up your first pancake on the skillet, on a medium heat. Scoop the batter onto the skillet, spread your pancake around, and cook for a couple minutes or till you can see bubbles on top of the pancake and the edges look cooked. Flip and cook for another few minutes.
The last time I made these Banana Spinach Pancakes, my batter was a little too thick and so I added more milk. After doing that, the pancakes were extra fluffy!
Don’t be afraid to trust your gut, adding a little bit of milk (or flour) at a time till it’s the best consistency for you.
And when in doubt, try cooking up a trial-run pancake. If it seems too thick and dense then add more milk to your batter. If it’s spreading way too thin and is hard to flip, then you need more flour.
I love how incredibly easy these Banana Spinach Pancakes are to make thanks to my food processor, and that I get a little extra veggies in the morning to start my day on the right foot!
Sweet like banana bread, with a little veggie kick, I hope ya’ll love these pancakes as much as I do!
- 1 ripe banana
- 1 cup spinach (packed tight)
- 2 tbsp coconut oil, melted (or butter)
- 2 tbsp maple syrup
- 1/4 cup almond milk (or milk of choice)
- 1/2 tsp vanilla
- 1 egg (or flax or chia egg, if vegan)
- 1 cup gluten-free all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
To begin, preheat your pan (or griddle) to medium heat. Prepare your food processor with your s-blade inside (or use a high powdered blender).
Add your banana and spinach to your food processor and blend for a minute, or till the mixture is smooth (although you may see small green flecks of spinach throughout). Add the coconut oil, maple syrup and milk, and blend again for another minute. Finally, add your vanilla and egg and pulse the food processor a few times to just barely incorporate the egg.
Scrape the sides down inside your food processor. Now, to the food processor sprinkle in your flour, baking soda and salt. Blend your food processor again for about minute, or till you have a smooth pancake batter.
Check the consistency of your pancake batter. If it's too thick, add another 1-3 tablespoons of milk. If it's too thin, add another tablespoon or so of flour.
Pour your batter with spoonfuls onto your hot pan (or griddle) and cook for a few minutes. Turn when bubbles start to form on top of the pancakes, and cook on the other side again for a few minutes. Repeat till all of your pancakes have been cooked.
Stored in an airtight container in the fridge these pancakes taste best within the first 5 days.