These spinach banana pancakes are naturally sweet, fluffy, and packed with hidden spinach—perfect for a healthy breakfast or snack! These pancakes are a fun way to sneak greens into your diet while enjoying a naturally sweet and fluffy breakfast.
Save This Recipe
Enter your email and we'll send this recipe to your inbox!
I’m a big fan of pancakes for breakfast. I love the warm, cozy feeling they give me and my family, and serving up healthy, delicious flavors like mango pancakes or chocolate chip pancakes makes us all happy.
These pancakes have a subtle sweet flavor, but they have a secret ingredient that packs a punch of health benefits – spinach! The spinach doesn’t change the taste of the pancakes, so they’re still kid-friendly.
Jump to:
Why You’ll Love These Spinach Banana Pancakes
Simple Ingredients: You can use the ingredients you already have in your pantry. No need to make any special trips to the grocery store, so you can whip up these pancakes on a Sunday morning when the whim hits!
Healthy: Made with a blend of oats and all-purpose flour, spinach, and bananas, these pancakes are as nutritious as it gets.
Sweet: Using bananas makes them naturally sweet.
Ingredients and Notes
Oat and All-Purpose Flour: This blend of flour creates light and fluffy pancakes and is high in fiber.
Banana: Banana adds natural sweetness and moisture.
Fresh Spinach: Fresh spinach adds tons of vitamins and minerals and disappears into the pancakes.
Flax Egg: A blend of flax and water helps thicken the batter.
Plant Milk: Plant milk adds the liquid necessary to make a pourable batter.
Cinnamon: Cinnamon adds a warm note that is perfect with the other ingredients.
See the recipe card at the end of the post for a complete list of ingredients and their exact amounts.
How to Make Spinach Banana Pancakes
- Mix the ground flax and water in a small bowl and let it sit for 5 minutes.
- Blend the banana, spinach, plant milk, and vanilla until smooth.
- Then, whisk the dry ingredients in a large mixing bowl. Add the blended ingredients and flax egg to the dry ingredients and stir until just combined. Add a bit more milk if the batter is too thick.
- Lightly grease a non-stick skillet with coconut oil or cooking spray, and use a ¼ cup of batter for each pancake. Cook on medium until bubbles form on the surface, then flip and cook until golden.
- Serve with fresh berries and a drizzle of maple syrup.
FAQ
No, spinach has a subtle flavor that’s masked by the other ingredients in the batter.
Bananas act as a natural sweetener in the pancake batter and provide moisture to help the ingredients combine. This creates a soft and fluffy texture.
Adding a flax egg to batters helps bind them and adds structure to baked goods, pancakes, and waffles.
The riper, the better! Those ultra-soft bananas with dark, almost black skin that you would never eat on their own are ideal for baking and batters.
Pancake batter should be thick enough to drip off a spoon slowly but not so dense that it won’t spread in the pan. If the batter comes out too thick, add a touch more plant milk to help thin out the batter.
Expert Tips
- Be sure to let the flax egg mixture sit until it’s nicely thickened so it can do its job when mixed into the batter.
- Mix your pancake batter until just combined and no further. Overmixing the batter creates gluten, making the pancakes dense and tough.
- Let your batter rest for about 5 minutes before cooking the pancakes so any gluten can relax.
Serving Suggestions
Serve these pancakes with your favorite toppings like sliced bananas, fresh berries, maple syrup, nut butter, or vegan yogurt.
Enjoy with a green smoothie or an almond milk latte.
You can make these pancakes part of a sweet and savory breakfast by pairing vegan chorizo or silken tofu scramble.
Storage
Refrigerator: Store these pancakes in an airtight container for up to 3 days.
Freezer: Wrap the pancakes in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
Reheat: Defrost the pancakes if frozen. Then, microwave them at 30-second intervals until heated through.
More Vegan Pancake Recipes!
Recipe
Spinach Banana Pancakes
Equipment
Save This Recipe
Enter your email and we’ll send this recipe to your inbox!
Ingredients
- 1 cup oat flour
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 ripe banana cut into slices
- 1 cup fresh spinach
- ¾ cup unsweetened plant-milk
- 1 teaspoon vanilla extract
- 1 tablespoon ground flax
- 2 tablespoon water
Instructions
- In a small bowl, mix the ground flaxseed with water. Let it sit for 5 minutes to thicken.
- In a blender, combine the banana, spinach, plant-based milk, and vanilla extract until smooth.
- Whisk together oat flour, all-purpose flour, baking powder, cinnamon, and salt in a large mixing bowl.
- Pour the blended spinach mixture and flax egg into the bowl with the dry ingredients. Stir until just combined. If the batter is too thick, add a splash of plant-based milk.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes on the other side.
- Top your pancakes with your favorite toppings, such as sliced bananas, fresh berries, a drizzle of maple syrup, or nut butter.
Notes
- Be sure to let the flax egg mixture sit until it’s nicely thickened so it can do its job when mixed into the batter.
- Mix your pancake batter until just combined and no further. Overmixing the batter creates gluten, making the pancakes dense and tough.
- Let your batter rest for about 5 minutes before cooking the pancakes so any gluten can relax.
- Store the pancakes in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.
- Reheat in 30-second increments.
Leave a Reply