Ingredients
Dry Ingredients
- 1 cup (150 g) white, all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- Pinch of salt
Wet Ingredients
- 1 large egg
- ½ cup (150 g) mashed banana (about 1½ ripe bananas)
- ⅔ cup (170 g) milk of choice (soy milk recommended)
- 1 cup (50 g) baby spinach, washed
- Oil, for greasing the pan (coconut oil preferred)
Instructions
- Mash the bananas: In a small bowl, mash the bananas with a fork until smooth with a few small chunks remaining for texture. Measure out ½ cup of mashed banana and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt to distribute all dry ingredients evenly.
- Blend spinach and milk: Add the milk and baby spinach to a blender. Blend until the spinach is completely smooth without any leafy bits remaining.
- Prepare banana-egg mixture: Slightly beat the egg in a bowl until just combined. Then stir in the mashed banana to combine the two.
- Combine all mixtures: Add the banana-egg mixture and the spinach-milk mixture to the bowl of dry ingredients. Stir gently until just combined, making sure not to overmix. The batter should remain slightly lumpy for fluffier pancakes.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter. Pour about ⅓ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook the other side for 1–2 minutes until golden brown. Repeat with the remaining batter.
- Serve and enjoy: Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or yogurt.
Notes
- Ensure the spinach is blended thoroughly to avoid leafy bits in the pancakes; a high-speed blender like a Vitamix works best.
- Use ripe bananas to bring natural sweetness to the pancakes.
- Cook on medium to medium-high heat; lower the heat if pancakes brown too quickly but remain raw inside.
- Don’t overmix the batter; a few lumps will help keep pancakes fluffy and tender.
- Use a non-stick pan to prevent sticking and make flipping pancakes easier.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
