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The Best Spinach Banana Blender Pancakes

5 from 4 votes
Nicole Modic
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
SERVES 4 people
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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!


  • 1 large very ripe banana
  • 2 cups spinach packed tight
  • 2 tablespoons coconut oil melted
  • 3 tablespoons maple syrup
  • 1/2 cup almond milk or dairy-free milk of choice
  • 2 teaspoons vanilla extract
  • 1 egg or flax egg if vegan
  • 1 1/3 cups gluten-free all purpose flour or oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • 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.
  • Enjoy!


Serve plain or topped with your favorite toppings, such as yogurt, fresh berries, maple syrup, and/or nut butter.

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