Spinach Banana Pancakes

These healthy Spinach Banana Pancakes are made in a blender with no added sugar and no oil. Its nut free, freezer friendly and perfect for toddlers or school kids. These are soft, moist and fluffy that makes a perfect breakfast option for all ages.

Course Breakfast

Cuisine American

Keyword healthy spinach pancakes, spinach banana pancake recipe, vegan spinach banana pancakes, vegan spinach pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 158kcal

Author Gunjan

Ingredients

2 large ripe bananas (brown spots on the skin)
2 cups packed baby spinach
1 cup old fashioned rolled oats
3/4 cup oat milk
1 tsp vanilla extract
2 tbsp hemp seeds
1 tbsp chia seeds
1 tsp baking powder
1/4 tsp salt

suggested toppings

maple syrup
slivered/sliced almonds
fresh raspberries
sliced banana
fresh strawberries
chopped walnuts
hemp seeds

Instructions

In a blender combine all the pancake ingredients ( bananas, spinach, oats, oat milk, vanilla, hempseeds, chia seeds, baking powder and salt). Blend it smooth until thick and creamy. ( it takes about 4-5 minutes). Makesure to pause and scrape from the sides and push it down to blend thoroughly.
Heat a nonstick pan (greasing it is optional anddepends on your pan). Either spoon out the batter in a bowl for convenience or start measuring from the blender itself. Measure ¼ cup heaped batter and pour it at the center of the warm pan. Let it cook at medium flame until the bubbles form at its top and the edges starts to dry. With a flat spatula gently flip it over and cook again until golden in color. Gently take it out with the flat spatula and place it on the serving plate.
Repeat the step 2 for the rest of the batter. Garnish with your choice of toppings and serve.

Notes

If your bananas are sweet and ripe, the pancakes will come out sweet so you may not need additional maple syrup which saves lot of calories.
Do not use over ripe bananas as they change the taste of these pancakes.
This recipe makes about 8 pancakes and the serving size is 2 pancakes per person.
The nutritional value is provided without the toppings so it will vary depending on your toppings.
This is a nut free recipe so its kid friendly and can be packed for school lunch boxes.
How to store:

At room temperature – cover them in a single layer with a light lid and keep them at room temperature for the day or few hours.
Refrigerate – store them in an air tight container in a single layer and refrigerate for 2 weeks. Warm it well in microwave for 1-2 minutes and garnish and serve.
Freeze – pack 3-4 pancakes in Ziploc bags in single layer after they completely cool down at room temperature. Lay them flat in the freezer for about 1-2 months. When ready take out the required number of pancakes and warm them for 2-3 minutes in the microwave. Garnish and serve.

Nutrition