They are naturally sweetened with ripe bananas and perfect for baby-led weaning, or a healthy gluten-free pancake recipe to add greens to your days. I’m a huge fan of sneaking veggies into classic basic recipe, like I’ve done in my Spinach Tortillas, Carrot Cake Overnight Oats, or Vegan Zucchini Muffins. These pancakes are no exception! It’s a perfect blend of delicious and healthy!
What Are Spinach Banana Pancakes?
Spinach Banana Pancakes are healthy pancakes made of ripe bananas, fresh baby spinach, and flour. They are easy to make in just a few minutes in a blender.
Ingredients and Substitutions
All you need to make this easy recipe is:
A high-speed blender – that’s a must-have to make this recipe. A food processor wouldn’t work if you chose old-fashioned rolled oats as ‘flour’. In fact, a food processor doesn’t have the powder to pulse oats into ultra-fine flour as blenders do. Ripe bananas – the riper, the sweeter the pancakes will be. Old fashioned rolled oats or all-purpose flour – as mentioned above, choose the option you like depending on the texture you want to achieve. Fresh baby spinach leaves – don’t use frozen spinach in this recipe. It wouldn’t taste good. Unsweetened almond milk – or dairy-free milk of choice. Baking powder Apple cider vinegar or lemon juice.
How To Make Banana Spinach Pancakes
First, choose which flour you want to use. In fact, you can make banana spinach pancakes with two flour options, both providing different textures. For a spinach banana pancake texture that is:
Fluffy and light – use all-purpose wheat flour or white spelt flour. Chewy, thicker pancakes – use old-fashioned rolled oats or all-purpose gluten-free flour.
Then, start by measuring the amount of banana required by the recipe. For the perfect bananas, read my banana ripeness guide! In fact, this is an egg-free banana pancake recipe, and bananas not only act as a natural sweetener but also as a binder. Therefore, you must use the exact amount of mashed bananas required by the recipe for the best texture. You can weigh the peeled bananas or mash them and measure them in a measuring cup.
Blending All Ingredients
Serving Spinach Banana Pancakes
You can serve these banana pancakes plain as kid-friendly finger food or baby-led weaning food. Kids love them hot or cold in lunch boxes, and it’s a great kid vegan snack. But you can also serve these pancakes for breakfast with many healthy toppings:
Maple Syrup or agave syrup – drizzle 1-2 teaspoons on top of 3 pancakes for a delicious breakfast. Fruits – top your banana stack with 1/4 cup of banana slices, raspberries, or blueberries. Dried Nuts – sliced almond, shredded coconut, or chopped peanuts. Nut And Seed Butter – spread on top of some almond peanut, sunflower seed butter, or peanut butter. Whipped Cream – try my Vegan Whipped Cream.
Storage Instructions
These pancakes store very well in the fridge, in a sealed container for up to 2 days. To rewarm the pancakes, bring them into a bread toaster or onto a hot griddle for a few minutes on each side. These banana pancakes are also freezer-friendly. Pop them into a zip-lock bag or airtight container and freeze. Thaw the pancakes in the fridge, on a plate, the day before serving.
More Vegan Pancake Recipes
If you want to try more allergy-friendly pancake recipes with no eggs, no dairy, and no butter, I have plenty for you to try. Below you will find my favorite vegan pancake recipes, including vegan gluten-free options as well:
