Name: Blender Spinach Banana Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 145 grams whole wheat flour (approx. 1 cup); 1 + 1/4 cup unsweetened cashew milk (or almond or soy milk); 1 medium very ripe banana; 1 cup baby spinach (loosely packed); 2 tablespoons ground flaxseed; 1 tablespoon baking powder; 1 teaspoon vanilla; 1 teaspoon cinnamon

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Sneaky spinach banana pancakes are a great way to pack in extra nutrients. Made right in your blender, with JUST 6 ingredients. These green pancakes are healthy enough to enjoy for breakfast or dinner. They’re flavourful, naturally sweetened, and incredibly delicious.

Stack of green pancakes on plate with berries on top.

This recipe was originally published in March 2019. It has been updated for content and photos.

I’m always coming up with new ways to make everyone’s favourite breakfast item healthier. Just as you may have seen with my banana lentil pancakes, pink beet pancakes, and healthy blueberry pancakes.

These banana spinach pancakes are wholesome and completely guilt free!

Now I won’t lie to you. These are not going to be the fluffiest pancakes ever, so if that’s what you’re searching for, try THESE instead.

But if you’re on board with a healthy pancake, that tastes delicious, stick with me!

What makes these healthier?

I’m using whole wheat flour over white for an added nutrient boost and unprocessed flour option.
These pancakes are naturally sweetened, with nothing other than a ripe banana.
Sneaking in a full cup of spinach never hurt anyone, right?

Stack of green pancakes with fork holding up triangular pancake wedge.

How to make them

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Gather your ingredients and make sure to use a ripe banana.

Bowls of spinach, flour, milk, flaxseed and a banana scattered on deck.

Add all the ingredients to your blender and process until smooth. (photos 1-2)

Blender with banana, flour, spinach, flaxseed and milk being pureed into batter.

Pour your pancake batter directly from the blender spout to your griddle, cooking 4-5 minutes, until several bubbles appear on the surface and edges appear set. (photo 3)

Flip your pancakes and continue cooking until cooked through. (photo 4)

Green pancakes cooking on griddle before and after flipping.

Serve with fresh fruit, chopped nuts, and maple syrup. Or enjoy plain! They’re that good! 🙂

Syrup pouring over stack of green pancakes.

Expert Tips

Use an overly ripe banana with plenty of brown spots. Since we’re not adding any sugar or sweetener to the pancake batter, a ripe banana is needed for sweetness.
Don’t use more than 1 cup of spinach. I’ve tried. 😉 Unfortunately, too much will result in soggy middles, so stick to the recipe.
Use medium heat (NOT high) and cook your pancakes longer than you would a traditional pancake. These need about 4-5 minutes per side to fully cook through. Using high heat results in cooked outsides but mushy middles.

More wholesome pancake recipes!

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Buon appetito,
Rosa

Blender Spinach Banana Pancakes

Spinach banana pancakes are made right in your blender for a wholesome and incredibly delicious breakfast or dinner.

5 from 25 votes

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Course: Breakfast

Cuisine: American, Canadian

Servings: 4 inch Pancakes

Calories: 72kcal

Equipment

Vitamix Blender

Griddle

Ingredients

▢ 145 grams whole wheat flour approx. 1 cup
▢ 1 + ¼ cup unsweetened cashew milk or almond or soy milk
▢ 1 medium very ripe banana
▢ 1 cup baby spinach loosely packed
▢ 2 tablespoons ground flaxseed
▢ 1 tablespoon baking powder

Optional (But Recommended)

▢ 1 teaspoon vanilla
▢ 1 teaspoon cinnamon

Instructions

Add all the ingredients to your blender and process on high speed until pureed.
Heat your nonstick griddle to medium heat and pour the batter directly from your blender spout to make pancakes that are approx. 4 inches in diameter.
Cook for 4-5 minutes on one side, until several bubbles appear on top and the edges appear set. Then, flip and cook another 3-4 minutes until golden brown and cooked through.
Serve with maple syrup, fresh fruit and enjoy!

Notes

Use an overly ripe banana with plenty of brown spots. Since we’re not adding any sugar or sweetener to the pancake batter, a ripe banana is needed for sweetness.

Don’t use more than 1 cup of spinach. I’ve tried. 😉 Unfortunately, too much will result in soggy middles, so stick to the recipe.

Use medium heat (NOT high) and cook your pancakes longer than you would a traditional pancake. These need about 4-5 minutes per side to fully cook through. Using high heat results in cooked outsides but mushy middles.

Nutrition

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.