In honor of national pancake day (which was yesterday whoops) I just had to share my favorite pancake recipe.
And every. single. time. I make banana pancakes, the Jack Johnson song starts playing in my head. And I just can’t get it out for the LIFE of me. But it’s totally warranted, because banana pancakes are the best and also the easiest pancakes recipe out there. So when (ages ago) the requests for banana pancakes was flooding my TikTok account, I was like “ok sure, but I want to make these my way.”
Just like people who start their days with green smoothies, I want breakfast to help people have the best possible start to their day, so if I can combine feel-good ingredient (hellooooo more veg!) with something delicious (AKA my pancake obsession), then it’s a win in my books. So just like a smoothie recipe, I jam packed this pancake recipe with greens and vegetables that you don’t expect, but also definitely won’t taste. And I credit that all to the sweetness of the banana in these pancakes.
Ingredients needed are simple pantry staples:
- oats
- banana
- spinach (AND cauliflower if you are feeling #wild)
- Egg & egg white
- maple syrup
- baking powder
- salt
And boom. That’s it.
Everything gets blended all together so easily, so this recipe takes maybe 5 minutes to prep.
It’s just like a smoothie, throw everything into a blender…but in this case then you pancake-it (which I am now making that a new verb to use on this site).
Just like with most of my other pancake recipes, it is crucially important to cook this one at a lower temperature than normal pancakes, and for just a bit longer. Since these include the egg and the banana, they need a little more TLC to become perfectly cooked through, but it’s worth it in the end! When you bite in you’ll be shocked at how similar to a classic banana pancake these taste (green color included!)
And yes, I do love my little bullet blender for this. You can find the blender I use here.
Banana Spinach Pancakes
Ingredients
- ½ large ripe banana 80g
- ⅓ cup rolled oats 30g
- ¼ cup cauliflower pieces optional 20g
- ½ cup spinach packed, 15g
- Pinch of salt
- 1 tbsp agave or maple syrup
- ¾ tsp baking powder
- 2 large eggs
Instructions
- Put all ingredients in a blender and blend until you get a smooth and thick batter.
- Then in a greased skillet on medium heat, cook pancakes one at a time, about 2 minutes on each side. You’ll see the pancakes start to bubble before you need to flip!
- Top with your favorite toppings and serve warm.
I made these after making Justine’s famous blueberry pancakes and these were just as delicious! Super easy, healthy, and great tasting. Keep these pancake recipes coming!!
Gotchu girl – I’m so glad you liked them!!