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Best Banana Spinach Pancakes

  • Author: Amy Palanjian
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: Serves 4 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

This is a thin batter that makes tender pancakes. Be sure to let them cook until the surface is almost entirely firm before you flip them over.


Ingredients

  • 2 small very ripe bananas (about 1 cup mashed)
  • 2 large eggs
  • 1 cup buckwheat flour or whole wheat (See Notes at the bottom if using whole wheat)
  •  1 cup milk (See Notes at the bottom if using whole wheat flour)
  • 2 cups lightly packed baby spinach
  • 1 tablespoon ground flaxseed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Coconut oil, canola oil or butter

Instructions

  1. Add all ingredients to a blender except the flour.
  2. Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.
  3. Stir or pulse in the flour and thoroughly combine without over-mixing. 
  4. Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter. Pour small rounds of batter onto the hot surface—the batter should spread fairly thinly on its own—and let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes. 
  5. Flip and cook for an additional 3 minutes, or until fully cooked.
  6. Continue to prepare the rest of the batter, keeping the finished pancakes warm in a 275 degree oven if desired.
  7. Serve warm with fruit, maple syrup, or another favorite dip.

Notes

To store, let cool fully and keep in an airtight container in the fridge for up to 3 days. Warm slightly before serving. Or, store in a zip top freezer bag for up to 3 months and warm through to serve.

You can sub in whole wheat flour for the buckwheat. Just reduce the milk to 3/4 cup.

You can use baby kale in this recipe if you prefer.

You can store a bag of baby spinach in the freezer to use in smoothies and pancakes. Freezing it maintains the nutrients but it knocks out any “green” flavor which is handy! It’s also nice that you don’t have to worry about it going bad before you can use it up.

Be sure to blend the batter very smooth to get the greens very well processed.

If the bottoms start to brown too much before they are set, lower the heat to medium-low.

Look for buckwheat in the natural flours section of your supermarket. It’s widely available and very nutritious.

If making for a baby who’s not yet consuming cow’s milk, you can use unsweetened nondairy milk.

I prefer to use a nonstick skillet or griddle for this recipe, though cast iron works too.

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