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.
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?
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.
Add all the ingredients to your blender and process until smooth. (photos 1-2)
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)
Serve with fresh fruit, chopped nuts, and maple syrup. Or enjoy plain! They’re that good! 🙂
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!
- 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
📖 Recipe
Equipment
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
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!
Caroline Warren
I don’t usually comment on recipes but I loved these! I didn’t use the vanilla because I didn’t have any but I did add the cinnamon. I love how healthy these are and still taste delicious!
Rosa
So glad you enjoyed Caroline. Thanks so much for sharing.
Ayme Torres
I followed the recipe exactly as listed. My baby wouldn’t touch it. I’ve made other spinach pancakes before and she loved them do I thought it was wierd that she wouldn’t eat these . I tasted it, and she had every reason not to like them. They are very bland. My other recipe that included cinnamon , vanilla and oats are way better tasting .
Rosa
Hi Ayme, sorry to hear. But I guess you didn’t include the recommended vanilla or cinnamon?
Katherine
Super easy to make, and great way to hide spinach if adding ham, peanut butter, fruit etc.
Rosa
So glad to hear it Katherine, thanks for sharing. 🙂
Diana
What about gluten free flour or almond flour?
Rosa
I haven’t specifically tried, so I’m not sure they’d come out the same.
Bianca
Can I use regular spinach instead of baby?
Rosa
Hi Bianca, sure that works. Just note, the flavour may be a tad stronger. Enjoy! 🙂
Kellie
These were great, and my picky eater loved them! Thanks Rosa.
rosa
Yay! Thrilled to hear it.
Wing
These were delicious and my little girl gobbled them up!
Rosa
So glad, thanks for sharing!
Dani
I loved these pancakes! Such a great way to start the day with a veggie boost.
rosa
Thanks Dani, couldn’t agree more.
Malini
Thank you for the recipe, I tried it on my toddler who really enjoyed them and so did my husband!!
rosa
Wonderful, thanks so much for sharing.
Monica
I love that these sneak in veggies and my picky little guy loved them too!
rosa
Yay! Happy to hear it.