Description

These Blender Banana Spinach Pancakes are a quick, nutritious, and delicious breakfast option made by blending wholesome ingredients into a smooth batter. Packed with rolled oats, ripe bananas, and fresh spinach, they offer a subtle sweetness and a vibrant green color, perfect for a healthy start to your day. Easy to prepare with a blender and cooked on the stovetop, they remain fluffy and flavorful with the option to add your favorite toppings.

Ingredients

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Dry Ingredients

2 cups rolled oats (uncooked; use certified gluten-free oats 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 unsweetened applesauce as substitute)
2 tbsp maple syrup or honey
2 tbsp melted coconut oil or avocado oil (plus more for cooking)

Vegetables

1–2 handfuls baby spinach (depending on desired green intensity)

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Instructions

Prepare oat flour: Add the rolled oats, baking powder, salt, and cinnamon to a high-speed blender. Blend until the oats turn into a fine powder. Transfer this oat flour mixture into a medium bowl and set aside.
Blend wet ingredients with spinach: In the same blender, combine baby spinach, mashed banana, milk, melted oil, eggs, and maple syrup or honey. Blend until the mixture is very smooth and fully pureed, ensuring the spinach is well incorporated.
Combine oat flour and wet mixture: Pour the reserved oat flour back into the blender with the wet mixture. Blend everything together until the batter is smooth and well combined. This creates the pancake batter ready for cooking.
Cook pancakes on stovetop: Heat a skillet over medium-low heat and add a small amount of oil to coat the surface. Once hot, pour about 1/4 cup of batter per pancake onto the skillet. Cook until small bubbles form on the surface and the edges appear dry, about 2 minutes. Flip the pancakes and cook for another 2 minutes or until cooked through and golden.
Serve and store: Transfer cooked pancakes to a plate and continue cooking the remaining batter. Serve warm with your favorite toppings like fresh fruit, nuts, or extra syrup. Cool completely before storing leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to one month.

Notes

Use certified gluten-free oats if you require a gluten-free diet.
If you don’t have a high-speed blender, you can first pulse the oats in a food processor or spice grinder to a powder before blending the wet ingredients.
Adjust the amount of spinach depending on your taste preference for a greener flavor.
Substitute banana with unsweetened applesauce to reduce sweetness slightly or accommodate allergies.
Cook pancakes on medium-low heat to avoid burning and ensure even cooking.
Store leftovers in an airtight container in the fridge for 4-5 days or freeze them for up to a month for convenience.

Nutrition

Serving Size: 1 serving (about 3 pancakes)
Calories: 230 kcal
Sugar: 7 g
Sodium: 180 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 5 g
Protein: 7 g
Cholesterol: 55 mg