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Spinach Banana Pancakes

foxyrecipes
Fresh spinach and ripe banana blend into a smooth, naturally green batter for soft, fluffy pancakes lightly sweetened by the fruit itself, topped with banana slices and honey.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 servings (about 12 pancakes)
Calories 180 kcal

Equipment

  • Blender
  • Large mixing bowl
  • whisk
  • Spatula
  • Nonstick pan or griddle
  • ladle

Ingredients
  

  • 2 cups fresh spinach packed
  • 2 medium ripe bananas plus extra for topping
  • 1.5 cups all purpose flour
  • 2 large eggs
  • 1 cup milk
  • 2 tsp baking powder
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • ΒΌ tsp salt
  • 1 tbsp butter for cooking, plus extra for serving
  • Honey for drizzling on top (omit for babies under 12 months)

Instructions
 

  • Blend the Wet Ingredients and Whisk the Dry Ingredients
    Add the fresh spinach, banana, milk, eggs, and vanilla extract to a blender and blend until completely smooth and vibrant green, with no visible leaf pieces remaining.
    In a separate large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
    spinach banana pancakes stage 1
  • Combine the Batter and Heat the Pan
    Pour the blended spinach mixture into the bowl of dry ingredients and stir gently with a spatula until just combined, being careful not to overmix.
    Melt the butter in a nonstick pan or griddle over medium heat, then use a ladle to pour rounds of the green batter onto the hot surface.
    spinach banana pancakes stage 2
  • Cook the Pancakes
    Cook the pancakes until bubbles begin forming across the surface and the edges start to look set, then use a spatula to flip and cook the other side until golden brown and cooked through.
    spinach banana pancakes stage 3

Notes

  • Use very ripe bananas with plenty of brown spots for the best natural sweetness.
  • Blend the spinach mixture thoroughly so no large leaf pieces remain in the batter.
  • Keep the heat at medium so the pancakes cook through evenly without burning the outside.
  • Let the pan fully preheat before adding batter for the best rise and texture.
  • A light coating of butter between batches helps each pancake develop a nice golden edge.
  • If making these for a baby, leave out both the added sugar and the honey topping, and always check with your pediatrician before introducing new foods.
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