The aroma of freshly cooked pancakes wafting through the kitchen is wonderfully enticing, especially when they come in a vibrant green hue. These Blender Banana Spinach Pancakes are easy to whip up in less than 30 minutes, bringing together the goodness of rolled oats and nutrient-rich spinach. The best part is how fluffy they are while remaining packed with flavor and nutrition.
This recipe is perfect for busy mornings or lazy brunches, making it an excellent choice for families looking to sneak in some greens. You can easily make the batter ahead of time and store it in the fridge for a quick breakfast option all week long.
Why You’ll Love This Recipe
- They are quick to prepare, taking under 30 minutes from start to finish.
- The pancakes are fluffy and delightfully green, making them fun for kids.
- Packed with wholesome ingredients, they offer a healthy start to the day.
- The batter can be made ahead, saving you precious morning time.
What You’ll Need
Before you start cooking, gather the following ingredients:
For the Pancakes
- 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
- 2 large eggs
- 1/4 cup milk of choice (unsweetened almond milk used)
- 1 cup mashed ripe banana (or unsweetened applesauce)
- 2 tbsp maple syrup or honey
- 2 tbsp melted coconut oil or avocado oil (plus more for cooking)
- 1-2 handfuls baby spinach (more for a greener color)
Note: Adjust the spinach for your desired flavor.
Substitutions & Swaps
- Use unsweetened applesauce instead of mashed banana.
- Substitute coconut oil with avocado oil if needed.
- Opt for regular milk if you prefer over almond milk.
- Replace maple syrup with honey for a different sweetness.
How to Make It
Follow these simple steps to create your pancakes:
Blend Dry Ingredients
Combine oats, baking powder, fine salt, and cinnamon in a high-speed blender. Blend until the oats reach a fine powder consistency, then pour into a medium bowl and set aside.
Blend Wet Ingredients
Mix spinach, mashed banana, milk, melted coconut oil, eggs, and maple syrup or honey in the blender. Blend until the mixture is very smooth and well pureed.
Combine Mixtures
Pour the oat mixture back into the blender. Blend everything again until well combined and the batter becomes smooth. If using a regular blender, blend longer to ensure smoothness.
Heat the Skillet
Heat a skillet over medium-low heat and add a little oil. Once hot, portion out the pancake batter into the pan using a ¼ cup scoop or measuring cup.
Cook the Pancakes
Cook until small bubbles form on the top of the pancake and the edges seem dry, about 2 minutes. Flip the pancakes and cook the other side for an additional 2 minutes. Transfer the cooked pancakes onto a plate and continue with the remaining batter.
Serve and Enjoy
Enjoy the pancakes warm with your favorite toppings. Allow any leftovers to cool completely before storing them in an air-tight container.
How to Store It
Fridge: Store in an air-tight container for up to 4-5 days.
Freezer: Yes, for longer storage of up to 1 month.
Reheat: Microwave or skillet for 1-2 minutes until hot.
Tips for Best Results
- Use very ripe bananas for the best sweetness.
- Be careful not to overblend the batter for fluffier pancakes.
- Experiment with different toppings like yogurt or berries for extra flavor.
- Adjust the amount of spinach based on your preference for color and flavor.
Serving Suggestions
- Top with fresh fruit and a drizzle of honey.
- Pair with a dollop of Greek yogurt for added creaminess.
- Serve alongside a smoothie for a complete breakfast.
