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Blender Banana Spinach Pancakes Recipe

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3.9 from 4 reviews

These Blender Banana Spinach Pancakes are a wholesome and delicious breakfast option packed with nutrients. Made with oats, spinach, and ripe bananas, these pancakes blend together smoothly for a quick and easy batter. Naturally sweetened with maple syrup or honey and flavored with cinnamon, they’re perfect for a healthy start to your day.

  • Total Time: 25 minutes
  • Yield: 4 servings (about 8 pancakes)

Ingredients

Dry Ingredients

  • 2 cups rolled oats (uncooked, gluten-free if needed)
  • 2 tsp aluminum-free baking powder
  • 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 unsweetened applesauce as substitute)
  • 2 tbsp maple syrup or honey
  • 2 tbsp melted coconut oil or avocado oil (plus more for cooking)
  • 1-2 handfuls baby spinach (adjust depending on desired greenness)

Instructions

  1. Prepare oat flour: Add oats, baking powder, salt, and cinnamon to a high-speed blender. Blend until oats become a fine powder. Pour into a medium bowl and set aside.
  2. Blend wet ingredients: Combine spinach, banana, milk, oil, eggs, and syrup or honey in the blender. Blend until the mixture is very smooth and well pureed.
  3. Combine dry and wet: Pour the oat mixture back into the blender with the wet ingredients. Blend everything until the batter is smooth and well combined. If you do not have a high-speed blender, pulse until well mixed.
  4. Cook pancakes: Heat a skillet over medium-low heat and add a little oil. Once hot, scoop 1/4 cup batter for each pancake into the pan.
  5. Flip pancakes: Cook until small bubbles form on the top and edges look dry, about 2 minutes. Flip gently and cook the other side for another 2 minutes. Transfer finished pancakes to a plate.
  6. Serve and store: Enjoy pancakes warm with your favorite toppings. Let leftovers cool completely before storing in an airtight container in the fridge for 4-5 days or freeze for up to one month.

Notes

  • Use certified gluten-free oats if needed for gluten sensitivity.
  • Adjust spinach quantity based on how green you prefer your pancakes.
  • Maple syrup or honey can be substituted depending on sweetness preference.
  • If no high-speed blender is available, blend in smaller batches or pulse to combine.
  • For vegan version, substitute eggs with flax eggs and use plant-based milk.
  • Cook pancakes on medium-low heat to avoid burning while ensuring cooked through.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/blender-banana-spinach-pancakes-recipe/