Description
Delicious and nutritious Blender Banana Spinach Pancakes that are quick to make and packed with wholesome ingredients like oats, banana, and fresh spinach. These pancakes are naturally sweetened and perfect for a healthy breakfast or snack.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups rolled oats, uncooked (certified gluten free if needed)
- 2 tsp baking powder, aluminum free suggested
- 1/4 tsp fine salt
- 1 tsp cinnamon
Wet Ingredients
- 2 large eggs
- 1/4 cup milk of choice (unsweetened almond milk recommended)
- 1 cup mashed ripe banana (or substitute with unsweetened applesauce)
- 2 tbsp maple syrup or honey
- 2 tbsp melted coconut oil or avocado oil, plus more for cooking
Vegetables
- 1-2 handfuls baby spinach (adjust for preferred green intensity)
Instructions
- Prepare oat flour: Add oats, baking powder, salt, and cinnamon to a high-speed blender. Blend until oats become a fine powder. Pour the oat flour mixture into a medium bowl and set aside.
- Blend wet ingredients with spinach: In the blender, combine spinach, mashed banana, milk, melted oil, eggs, and maple syrup or honey. Blend until the mixture is very smooth and well pureed.
- Combine oat flour and wet mixture: Pour the oat flour mixture back into the blender with the wet ingredients. Blend until everything is well combined and the batter is smooth. If a high-speed blender is not available, blend in batches or mix thoroughly by hand.
- Heat skillet and cook pancakes: Heat a skillet over medium-low heat and add a small amount of oil to prevent sticking. Use a 1/4 cup scoop or measuring cup to portion out the batter onto the skillet.
- Cook first side: Cook pancakes until small bubbles form on the top and the edges look dry, about 2 minutes.
- Flip and cook second side: Carefully flip pancakes and cook the other side for about 2 minutes until golden and cooked through.
- Serve and store: Place cooked pancakes on a plate and continue cooking remaining batter. Serve warm with your favorite toppings. Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to a month.
Notes
- Use certified gluten free oats if you need the recipe to be gluten free.
- You can substitute ripe banana with unsweetened applesauce for a different flavor and texture.
- Adjust the amount of baby spinach according to your preferred green intensity.
- Use a high-speed blender for a smoother batter; alternatively, soak oats beforehand or blend in smaller batches.
- Cook pancakes over medium-low heat to avoid burning and ensure even cooking.
- Leftover pancakes freeze well and can be reheated in a toaster or microwave.
Nutrition
- Serving Size: 1 serving (approx. 3 pancakes)
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 55 mg
