Best Banana Spinach Pancakes
This is a thin batter that makes tender, naturally sweet Banana Spinach Pancakes. Be sure to let the pancakes cook until the surface is almost entirely firm before you flip them over.
Nutrition Facts
Ingredients
Instructions
Add all ingredients to a blender except the flour.
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 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.
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Notes
To store, let cool fully and keep in an airtight container in the fridge for up to 3 days. Warm slightly before serving. Or, store in a zip top freezer bag for up to 3 months and warm through to serve.
Whole-wheat flour: You can sub in whole wheat flour for the buckwheat. Just reduce the milk to ¾ cup.
You can use baby kale in this recipe if you prefer.
You can store a bag of baby spinach in the freezer to use in smoothies and pancakes. Freezing it maintains the nutrients but it knocks out any “green” flavor which is handy! It’s also nice that you don’t have to worry about it going bad before you can use it up.
Be sure to blend the batter very smooth to get the greens very well processed.
If the bottoms start to brown too much before they are set, lower the heat to medium-low.
Look for buckwheat in the natural flours section of your supermarket. It’s widely available and very nutritious.
If making for a baby who’s not yet consuming cow’s milk, you can use unsweetened nondairy milk.
I prefer to use a nonstick skillet or griddle for this recipe, though cast iron works too.
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Reviews from the Original Source
which milk alternative would you suggest for non-dairy? and does the milk/whole wheat flour ratio change if milk alternative used? i make these ALL the time for our fam, but my youngest is non-dairy. thanks!
These are the best healthy pancakes I have ever made. To increase the protein content, I replaced the milk with a natural flavour protein shake/drink (for kids) and you cannot taste the difference. My 7 year old son loves these and his friends too...they always ask me for these when they come over for sleepovers :-) A huge success and I take great pleasure in making these once a week :-) Thank you!
This is the best recipe for healthy pancakes I've ever tried. To give extra protein, I replace the milk with a natural flavour protein shake drink (for kids) and you can't tell the difference. I make these each week for my son who loves them...and his friends too, when they come over for sleepovers :-)
I just made these. Didn't have flax seeds, used chia. Didn't have buckwheat or whole wheat, used regular flour. Turned out amazing!! Delicious!! I will be trying on my grand daughter this week. I froze them for now! Thank you so much! I need more finger food recipes for her - she is one year old! :-)
Can you make these as pancake muffins?
My spinach hater ate 2 pancakes! Thank you!
I make these pancakes pretty much weekly for a year now. They are a staple two mornings a week. I do let my batter sit for about an hour till it thickens up, not sure why that is. Anyway - they freeze well and it’s just a staple in our kitchen.
Recipe worked great and they are the best tasting spinach pancakes I've tried.
These look great! But is there any way to substitute something for the eggs?
Thanks!
Delicious! Great healthy snack or breakfast option for my toddler.
Did you make this recipe?
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