These Spinach Banana Pancakes come together in about 15 minutes, all in one bowl, making it a fantastic solution for busy mornings that your family will love!
What You’ll Need to Make Spinach Banana Pancakes
Before diving into the cooking process, let’s get our ingredient lineup straight. You’ll need:
- 1 cup Sprouted Spelt flour: It’s earthy and slightly nutty, but really, any type of flour will do! Whole wheat, all-purpose, or even oat flour would work wonders!
- 2 eggs: These bind everything together and add protein to kick-start your day.
- 1 large banana (or 1 ½ small bananas): It adds sweetness and moisture, plus what’s better than tasty pancakes?
- 1 cup packed spinach: I know, I know…but trust me, it’s so good in these pancakes and you won’t even taste it!
- 1 tsp baking soda: For that fluffy lift!
- 1 cup milk of choice: Almond, soy, or cow’s milk are all great options here.
Let’s Get Cooking!
Alright, it’s time to whip these babies up! Follow along with my step-by-step guide:
Blend It All Together (about 5 minutes): Start by tossing your spinach, banana, milk, and eggs into a blender. Pour in your flour and sprinkle in the baking soda. Blend everything until smooth on medium-high, don’t overdo it! We want a nice, creamy mixture but not too frothy.
Heat Up the Pan (about 2-5 minutes): Grab a non-stick skillet or griddle, and spray it lightly with avocado oil. Heat it to medium-low. You know it’s ready when a drop of water dances across the surface!
Cook the Pancakes (about 3-4 minutes): Pour a small ladleful of batter into the skillet. Allow the pancake to cook for about 2 minutes, or until small bubbles rise in the center. Flip it over and delight in that golden-brown color, then cook for an additional 1 minute.
Serve & Enjoy: Let them cool a bit, then serve them up to your little one(s)! I like to drizzle a little maple syrup on top and serve with sliced strawberries or blueberries. Isn’t that tempting?
Storing Leftovers: Any leftovers? Don’t worry! Just let them cool completely, store in an airtight container in the fridge for up to 3 days, or freeze them! They freeze like a charm, so you can pop one in the toaster later for a super quick breakfast.
If you loved these pancakes, be sure to check out my Spinach Apple Puffs or my Sweet Potato Lentil Tots!
What Makes This Recipe Special
Quick & Easy
Seriously, these pancakes come together in under 15 minutes. Perfect for those rushed mornings!
Customizable
Use what you have on hand. Got extra carrots? Toss them in! Need to use up some unfriendly bananas? Go for it! You can change these pancakes every week!
Kid-Friendly & Nutritious
Sneaking in spinach? Love it! These pancakes are packed with nutrients, so you can feel great about serving them for breakfast.
Budget-Friendly
All these ingredients are usually found in your pantry or fridge, making this a wallet-friendly option for feeding a family.
Serving Suggestions and Storage
Serve with
- A drizzle of maple syrup, or honey, if you prefer
- Fresh fruit like berries or banana slices
- A dollop of Greek yogurt for some extra creaminess
Storing
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat in a skillet or the microwave!
- Freezing? Yes, please! You can freeze these pancakes for up to a month. Just place parchment paper between layers to keep them separate. When you’re ready, toast them up for a quick breakfast!
There you have it, my not-so-secret weapon for busy mornings: Spinach Banana Pancakes! This delicious recipe is bound to become a staple in your household, just like it has in mine.
Happy cooking! And For more recipes, follow us on Pinterest.
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Spinach Banana Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Nutritious and delicious Spinach Banana Pancakes, perfect for busy mornings and family-friendly breakfast.
Ingredients
- 1 cup Sprouted Spelt flour
- 2 eggs
- 1 large banana (or 1 ½ small bananas)
- 1 cup packed spinach
- 1 tsp baking soda
- 1 cup milk of choice (Almond, soy, or cow’s milk)
Instructions
- Blend the spinach, banana, milk, and eggs in a blender. Add flour and baking soda, blend until smooth.
- Heat a non-stick skillet or griddle over medium-low, lightly greasing with avocado oil.
- Pour a small ladleful of batter into the skillet. Cook until small bubbles form (about 2 minutes), then flip and cook for an additional minute.
- Serve with maple syrup and fresh fruit of choice.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg