These spinach banana pancakes are vegan, GF, refined sugar-free, and made with nutritious ingredients. The color of these spinach pancakes says it all. Healthy and fun! They have no added sugar. Instead, they are naturally sweetened with a banana. You can also use a ripe banana for a sweeter spinach pancake recipe.
If you have a picky eater and want your kids to eat healthy greens, these banana spinach pancakes are an easy way to sneak baby spinach into their diet. You may need more greens in your diet too.
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I made these spinach oatmeal pancakes for my toddler, who has become a pickier eater and no longer eats as many vegetables or previous meals with vegetables as she used to. As a result, I am finding creative ways to sneak more greens into her diet.
Thankfully I can say my toddler loved the banana spinach pancakes, especially when served with plain yogurt and maple syrup which she loves!
I’m always happy when I find a way to hide vegetables among her favorite foods. If you have a kid who loves pancakes, try making this healthy pancake recipe with spinach and get them involved in the cooking process. They are a great snack and healthy breakfast for the whole family!
I use my vitamin blender for these spinach blender pancakes, and now my daughter loves playing with the blender jug (not plugged in) as she sees me using it all the time.
If you need more greens in your diet (who doesn’t?), you must make these yummy spinach pancakes.
Ingredients for the banana spinach pancakes
- Chia seeds
- Hemp seeds
- Organika collagen powder (optional)
- Vanilla extract
- Almond milk
How to make spinach banana pancakes
These pancakes are super easy to make but require a high-speed or good-quality blender. Start by blending the dry ingredients, including the hemp and chia seeds, oats, and baking powder, into a flour consistency.
Place the blended flour into a mixing bowl, then add the remaining wet ingredients, including the spinach, banana, almond milk, and vanilla extract, to the blender, then blend until the spinach is fully broken down. You should have a runny smoothie texture.
Add the wet ingredients to the mixing bowl with the dry ingredients, then mix them together using a fork.
I prefer to blend the wet and dry ingredients separately and then mix by hand as it is easier on the blender and quick to combine with a fork or spoon.
Preheat a large non-stick frying pan on medium heat with coconut oil. Then spoon the pancake batter into the pan to make a circle shape. Use the bottom of the spoon to flatten and spread the batter into a thinner pancake.
I like to cook 3-4 pancakes at a time in a large frying pan as they are easier to flip, but you can make them as big or small as you like. If you have toddlers, you can make different shapes! I loved creating different-shaped pancakes when I was young.
Cook on each side for a few minutes until golden brown. Before flipping, I check to see the pancake batter drying out on top. The spinach banana pancakes are moist, so be sure to cook the pancake all the way through. Whenever I add raw vegetables or greens to my pancake recipes, I find that they require a longer time to cook all the way through.
Tips for serving and storing the spinach banana pancakes
My favorite way to serve these spinach pancakes is with plain yogurt and maple syrup. So yummy!
You could also melt some butter or ghee on top with a touch of honey and cinnamon or serve it with fresh fruit and yogurt.
I grew up having yogurt on pancakes, so it is still my go-to pancake topping, and my daughter loves it, which is perfect for busy mornings.
If you have the time, this blueberry mango jam is another great topping for pancakes.
Lately, I have been enjoying small amounts of coconut yogurt as regular yogurt came back as a minor food sensitivity for me. If you are vegan or dairy intolerant, try coconut yogurt on these pancakes. I swear you’ll love it.
If you have leftover pancakes, you can store them in an airtight container in the fridge for a couple of days. I love having leftover pancakes in the refrigerator as my daughter enjoys them cold when topped with plain yogurt and maple syrup.
Leftovers are perfect for busy mornings or when you want to avoid cooking. Cooking can be fun, but sometimes it is nice to enjoy leftovers and get other things done, or maybe a little relaxing time in the morning is what you need before a busy day.
Benefits of these spinach banana pancakes
These healthy pancakes contain nutritious ingredients and healthy fats from the chia seeds. The chia seeds contain anti-inflammatory omega-3 fats that many people are deficient in.
They also help to bind the pancakes together as they act like a flax egg.
The vegan spinach pancakes are also great for weight loss as they are free of the top food sensitivities that cause weight gain, such as gluten, dairy, or refined sugar and eggs.
Spinach is also one of the best foods to lower blood sugar levels. It is low in calories yet nutrient dense. They are high in vitamins and minerals such as vitamins A, k, folate, iron, magnesium, and manganese.
Oats and bananas are healthy carbohydrates full of natural sugar and nutrients to energize your day.
Chia and spinach are also excellent sources of plant protein. I added two scoops of Organika collagen powder to the spinach banana pancakes that I make for extra protein, but that is optional.
This healthy pancake recipe is full of fiber for gut health. The fiber also helps to stabilize blood sugar levels and promotes regular bowel movements.
I hope you enjoy these spinach banana pancakes as much as my family. Now make your own healthy green pancakes!
Spinach Banana Pancakes
- 1 High speed blender
- 1 frying pan
- 1 Mixing bowl
- Place oats, hemp seeds, chia seeds, collagen powder and baking powder in a high speed blender and blend into a flour. Pour the flour into a mixing bowl.
- Place the almond milk, banana, spinach and vanilla extract into the blender and blend well.
- Add the wet ingredients to the mixing bowl with the dry ingredietns and stir using a for or spoon.
- Grease a large frying pan with olive oil and spoon the pancake batter into the pan and forming small round pancakes.
- Cook each side of the pancakes on medium heat for 2-3 minutes or until golden brown.