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Stack of spinach banana pancakes topped with fresh berries.
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Spinach Banana Pancakes

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.
Prep Time10 minutes
Cook Time8 minutes
Rest10 minutes
Total Time28 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 pancakes
Calories: 120kcal
Author: Alison Corey

Equipment

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.

Nutrition

Calories: 120kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 213mg | Potassium: 178mg | Fiber: 2g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 1mg