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Easy Banana Spinach Pancakes

A wholesome and delightful pancake recipe combining the sweetness of bananas with the nutrition of spinach, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plant-based milk (almond, oat, or soy) Silky and creamy with a nutty essence
  • 2 cups fresh spinach Packed, earthy and vibrant
  • 2 large ripe bananas, mashed Adding natural sweetness
  • 1 ½ teaspoons vanilla extract For a warm, inviting flavor
  • 1 tablespoon agave, brown sugar, or maple syrup A touch of sweetness
Dry Ingredients
  • 1 cup all-purpose flour Provides perfect pancake structure
  • 2 teaspoons baking powder For fluffiness and rise
  • ½ teaspoon salt Enhances flavors
Additional Ingredients
  • 2 tablespoons canola or vegetable oil For moisture and richness
  • 1 tablespoon vegan butter for garnish Optional for a rich finish
  • to taste maple syrup for garnish To drizzle on top

Method
 

Preparation
  1. Blend the plant-based milk and fresh spinach in a blender until smooth to create a vibrant green mixture.
  2. In a large bowl, combine the all-purpose flour, baking powder, and salt. Slowly pour in the green mixture and mix until smooth.
Cooking
  1. Preheat a nonstick pan over medium-high heat, greasing lightly if necessary.
  2. Pour about ½ cup of the pancake batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  3. Repeat until all batter is used.
Serving
  1. Stack pancakes on a plate, serve warm with vegan butter, maple syrup, and fresh fruits.

Notes

Add a pinch of cinnamon or nutmeg for extra flavor. Adjust sweetener based on banana ripeness and avoid overmixing the batter for fluffiness.