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Spinach Banana Pancakes
www.theconsciousplantkitchen.comThis healthy spinach banana pancake recipe with fresh spinach is easy to make in a blender using rolled oats or simply in a bowl using all-purpose flour.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/spinach-banana-pancakes/ or scan the QR code here ➡️
Servings: 14 pancakes (3 tbsp each)
Calories: 55kcal
Ingredients
- 1 ½ cup Old-Fashioned Rolled Oats (note 1)
- 10.5 oz Mashed Banana about 3 medium ripe bananas (1 cup + 2 tbsp mashed bananas)
- 1 cup Almond Milk (note 2)
- 1 tablespoon Baking Powder
- 1 teaspoon Vanilla Extract
- 1 tablespoon Apple Cider Vinegar (note 3)
- 1 cup Baby Spinach packed, (1 oz)
Instructions
- Before you start, keep in mind that the option with rolled oats makes the pancakes heavier and chewier, not as light and fluffy as all-purpose flour. Choose between oats or all-purpose based on the results you want.
- In a high-speed blender, add old-fashioned rolled oats (or all-purpose flour), ripe bananas, baking powder, vanilla extract, baby spinach leaves, apple cider vinegar, and unsweetened almond milk.
- Blend on high speed - speed 7 on my KitchenAid - stopping the blender a few times to scrape down the sides of the jug and repeat until the batter is smooth and green and no bites of oats are showing. Watch the picture in my post above to see what the batter should look like.
- Pour the batter into a mixing bowl and set it aside for 10 minutes.
- Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 3 tablespoons of batter per pancake, not more, or they are difficult to flip.
- Cook for 2 minutes on one side, then when the borders are drying out, flip with a spatula and cook for 1-2 minutes on the other side.
- Repeat until no more batter is left. You should have enough to form about 14 pancakes.
- Serve with a drizzle of maple syrup, blueberries, or banana slices.
Notes
Note 1: You can also use 1 1/4 cups of all-purpose flour instead of oats. Follow the same recipe instructions and blend until smooth.
Note 2: Any plant-based milk work, including oat milk, soy milk, or coconut milk.
Note 3: or lemon juice
Storage: Store the pancakes for 2 days in the fridge in a sealed container or freeze them for later.
Nutrition
Serving: 1pancake | Calories: 55kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 157mg | Fiber: 2g | Sugar: 3g | Vitamin A: 817IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg