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    Home » Recipes » Breakfast

    Blender Spinach Banana Pancakes

    Published: Mar 14, 2021 · Modified: May 3, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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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?

    1. I’m using whole wheat flour over white for an added nutrient boost and unprocessed flour option.
    2. These pancakes are naturally sweetened, with nothing other than a ripe banana.
    3. 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

    1. 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.
    2. 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.
    3. 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!

    • Lemon Poppy Seed Pancakes
    • Vegan Pumpkin Pancakes
    • Banana Flour Pancakes
    • Peanut Butter Pancakes w/ PB Caramel
    • Vegan Savoury Pancakes w/ Lentils + Spinach

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    Stack of green pancakes on plate with berries on top.

    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
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Course: Breakfast
    Cuisine: American, Canadian
    Servings: 10 4 inch Pancakes
    Calories: 72kcal

    Equipment

    • 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
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    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

      Serving: 1Pancake | Calories: 72kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Sodium: 150mg | Potassium: 123mg | Fiber: 2g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
      DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
      *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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      Comments

      1. Gloria

        April 09, 2022 at 10:47 am

        5 stars
        Delicious WFPB no oil pancakes and get some greens with it…Yummy!!!

        Reply
        • Rosa

          April 10, 2022 at 9:37 am

          Thrilled you enjoyed Gloria!

          Reply
      2. Lauren

        March 20, 2022 at 4:30 pm

        Does it matter if its whole wheat or whole wheat pastry flour?

        Reply
        • Rosa

          March 21, 2022 at 8:14 am

          Whole wheat pastry flour should be fine.

          Reply
      3. Ina

        February 27, 2022 at 6:53 pm

        5 stars
        Absolutely love this recipe! These pancakes always turn out great. They are super green, beautiful and fluffy! 💚🥞😜

        Reply
        • Rosa

          February 28, 2022 at 1:55 pm

          Thanks so much for sharing Ina! 🙂

          Reply
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      Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

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      839 shares