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Banana Spinach Pancakes

With simple pantry staples, a no-fuss method, and the most tender texture, this just-sweet-enough cake is simply delicious.

– Very ripe bananas – Eggs – Buckwheat flour or whole wheat flour – Milk – Baby spinach – Ground flaxseed – Baking powder – Cinnamon – Vanilla extract – Oil or butter for cooking

Ingredients Needed:

Add all ingredients to a blender except the flour. Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.

Step 1.

Stir or pulse in the flour and thoroughly combine without over-mixing. Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter.

Step 2.

Pour small rounds of batter onto the hot surface and let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes.

Step 3.

Flip and cook for an additional 3 minutes, or until fully cooked. Serve warm with fruit, maple syrup, or another favorite dip.

Step 4.

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.

Step 5.

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You can use baby kale in this recipe if you prefer. If making for a baby who’s not yet consuming cow’s milk, you can use unsweetened nondairy milk.