The Best Spinach Banana Blender Pancakes
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!
Servings 4 people
Calories 271kcal
Ingredients
- 1 large very ripe banana
- 2 cups spinach packed tight
- 2 tablespoons coconut oil melted
- 3 tablespoons maple syrup
- ½ cup almond milk or dairy-free milk of choice
- 2 teaspoons vanilla extract
- 1 egg or flax egg if vegan
- 1 ⅓ cups gluten-free all purpose flour or oat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- 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!
Notes
Serve plain or topped with your favorite toppings, such as yogurt, fresh berries, maple syrup, and/or nut butter.
Nutrition
Calories: 271kcal | Carbohydrates: 42g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 219mg | Potassium: 149mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1467IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 2mg
