Description
Delicious and nutritious spinach banana pancakes that are easy to make and perfect for breakfast!
Ingredients
Scale
- 2 cups baby spinach (lightly packed)
- 1 cup sliced banana (very ripe; about 2 small bananas)
- 2 eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- ¼ teaspoon salt
- 1 cup whole wheat flour
- 2 teaspoons baking powder
Instructions
- Add all ingredients to a blender except the flour and baking powder. Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.
- Stir or pulse in the flour and baking powder. Thoroughly combine without over-mixing.
- Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter.
- Pour small rounds of batter onto the hot surface—the batter should spread fairly thinly on its own—and let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes.
- Flip and cook for an additional 3 minutes, or until fully cooked.
- Continue to prepare the rest of the batter, keeping the finished pancakes warm in a 200 degree F oven if desired.
- Serve warm with fruit, maple syrup, or another favorite dip.
Notes
- For best results, use very ripe bananas for natural sweetness.
- This recipe can be doubled for more servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending and frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 150mg