If you are looking for a new breakfast recipe, these Spinach Banana Blender Pancakes are going to blow your mind - you can't taste the spinach, but you get allll the spinach benefits. They are lightly sweetened with banana and a touch of maple syrup. They are super kid friendly, too - what kid wouldn't get excited about getting green pancakes? I love topping mine with fresh berries and almond butter, but the world is your oyster. Enjoy any way that you like!
1largevery ripe banana
1/2cupalmond milkor dairy-free milk of choice
1eggor flax egg if vegan
1 1/3cupsgluten-free all purpose flouror oat flour
In a blender, add add all of the ingredients and blend until everything is smooth.
Note, depending on factors like how large your banana is, whether you use the gf flour or oat flour, how well packed your spinach is, you might need to add a touch more non-dairy milk to achieve the desired consistency.
The batter should be THICK, but still pourable.
Heat pan on low/medium and grease a pan well with butter (or coconut oil).
Pour 1/4 cup of batter for each pancake onto the pan and brown on both sides (flip when you start to see bubbles).
Note, be sure to adjust the temperature back to low heat if you notice that the pancakes are browning too quickly/starting to burn.
Serve plain or topped with your favorite toppings, such as yogurt, fresh berries, maple syrup, and/or nut butter.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!