Blender Banana Spinach Pancakes: A Nutritious and Delicious Breakfast

Looking for a breakfast that’s both delicious and nutritious? Look no further than Blender Banana Spinach Pancakes. These pancakes are a fun and easy way to sneak some greens into your morning while still enjoying the sweet and comforting flavor of bananas. The best part? You can make them in the blender! That means less mess, less time spent on prep, and more time for enjoying your meal.

These pancakes are naturally sweetened with ripe bananas and maple syrup or honey, and the addition of baby spinach makes them an excellent source of vitamins and minerals. Whether you’re looking to power up your morning or enjoy a tasty, healthy breakfast, these Blender Banana Spinach Pancakes are sure to hit the spot.

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Basic Recipe: Ingredients and Instructions

These Blender Banana Spinach Pancakes are made with simple, wholesome ingredients and come together quickly. The beauty of this recipe is how easy it is to make—simply blend everything up, cook, and enjoy!

Blender Banana Spinach Pancakes | Healthy & Easy Green Pancakes Recipe

Author: Jennifer Mitchell
Total Time: 15 minutes
Yield: 4 servings (approximately 8 pancakes) 1x
Diet: Gluten Free

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Description

These Blender Banana Spinach Pancakes are a nutritious, vibrant breakfast option that’s both delicious and easy to make. The combination of ripe bananas and baby spinach gives these pancakes a unique twist, adding natural sweetness and a boost of greens without compromising on flavor. Made with simple, wholesome ingredients, these pancakes are a perfect way to start your day with a healthy, energy-boosting meal.

Ingredients

Scale

2 cups rolled oats (uncooked) – ensure they’re certified gluten-free if necessary
2 teaspoons baking powder (aluminum-free recommended)
¼ teaspoon fine salt
1 teaspoon cinnamon
2 large eggs
¼ cup milk of choice (unsweetened almond milk used here)
1 cup mashed ripe banana (can substitute with unsweetened applesauce)
2 tablespoons maple syrup or honey
2 tablespoons melted coconut oil or avocado oil, plus more for cooking
1–2 handfuls baby spinach (depending on how green you want them)

Instructions

Blend the Ingredients:
In a blender, combine the rolled oats, baking powder, salt, cinnamon, eggs, milk, mashed banana, maple syrup (or honey), and melted coconut oil (or avocado oil).
Add the baby spinach to the blender. Start with one handful if you prefer a more subtle green color and flavor, or add two handfuls if you want a deeper green color and stronger spinach flavor.
Blend everything on high until the mixture is smooth and the oats are fully broken down, creating a thick, batter-like consistency.
Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of coconut oil or avocado oil.
Cook the Pancakes:
Pour about ¼ cup of the pancake batter onto the heated skillet for each pancake.
Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges start to look set.
Flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown and fully cooked through.
Repeat with the remaining batter, greasing the skillet with oil as needed.
Serve:
Serve the pancakes warm with your favorite toppings such as fresh fruit, additional maple syrup or honey, nut butter, or a dollop of yogurt.

Notes

Gluten-Free Option: Be sure to use certified gluten-free oats if needed for a gluten-free option.
Spinach Amount: Adjust the spinach to your preference—less spinach will yield pancakes with a more traditional color, while more spinach will give a deeper green hue and a slightly earthier flavor.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast, Brunch
Method: Blender, Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving (2 pancakes)
Calories: 240
Sugar: 13g
Sodium: 300mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 6g
Cholesterol: 55mg

Keywords: Blender Banana Spinach Pancakes

Instructions:

Prepare the ingredients: If you haven’t already, mash the ripe banana and measure out the other ingredients. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of oil.
Blend the batter: In a high-speed blender, combine the oats, baking powder, salt, cinnamon, eggs, milk, mashed banana, maple syrup or honey, melted coconut oil, and spinach. Blend until smooth and fully combined. If the batter is too thick, you can add a splash more milk to reach your desired consistency.
Cook the pancakes: Pour the pancake batter onto the preheated skillet or griddle in small rounds (about ¼ cup per pancake). Cook for 2-3 minutes on each side, or until the pancakes are golden brown and cooked through. You’ll know it’s time to flip them when the edges begin to firm up and small bubbles form on the surface.
Serve and enjoy: Serve your Blender Banana Spinach Pancakes warm with your favorite toppings like fresh fruit, extra maple syrup, or a dollop of yogurt. Enjoy!

Advanced Techniques

1. Customize the Flavor with Add-ins

You can add even more flavor and texture to your Blender Banana Spinach Pancakes by mixing in a variety of ingredients. Some great options include:

Nuts and seeds: Add a handful of chopped nuts (like walnuts or almonds) or chia seeds for extra crunch and omega-3 fatty acids.
Chocolate chips: If you’re craving something sweet, stir in a few dark chocolate chips before cooking.
Berries: Fold in fresh or frozen berries like blueberries or strawberries for a burst of flavor.

2. Make the Pancakes Fluffier

To make your pancakes fluffier, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form and gently fold them into the batter after blending. This will give your pancakes a lighter texture.

3. Experiment with Different Greens

If you’re not a fan of spinach or want to try a different flavor, you can substitute other greens like kale, collard greens, or even Swiss chard. Just make sure the greens are blended well into the batter to avoid large chunks.

4. Add a Protein Boost

To turn your pancakes into a more protein-packed breakfast, you can add a scoop of your favorite protein powder to the batter. This is especially helpful if you’re looking to stay full longer or need an extra boost post-workout.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Making a large batch of Blender Banana Spinach Pancakes? They store well and are easy to keep for later meals.

Storage:

Refrigerator: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, freeze pancakes by laying them flat on a baking sheet, then transferring them to an airtight container or freezer bag once frozen. They’ll last for up to 1 month in the freezer.

Reheating:

To reheat, simply pop the pancakes in the microwave for 20-30 seconds per pancake or warm them up in a skillet for a minute on each side. If you’ve frozen them, just microwave them for 1-2 minutes or toast them to heat through.

Dietary Adaptations and Substitutions

This Blender Banana Spinach Pancakes recipe can easily be adapted to meet a variety of dietary preferences and restrictions.

1. Gluten-Free

Ensure that the oats you use are certified gluten-free to make this recipe suitable for those following a gluten-free diet.

2. Dairy-Free

Use a plant-based milk such as almond milk, coconut milk, or oat milk in place of cow’s milk to make the pancakes dairy-free. You can also use a dairy-free oil such as coconut oil or avocado oil.

3. Sugar-Free

If you’re looking to reduce sugar, you can skip the maple syrup or honey in the batter. The ripe bananas should provide enough sweetness, but you can always top your pancakes with a small amount of stevia or a sugar-free syrup if desired.

4. Egg-Free

If you’re avoiding eggs, you can substitute the two eggs with flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let the mixture sit for a few minutes to thicken before using it in the recipe.

FAQs About The Recipe

1. Can I make these pancakes ahead of time?

Yes! You can make the pancakes ahead of time and store them in the fridge or freezer. Just reheat them when you’re ready to enjoy.

2. What can I use if I don’t have a blender?

If you don’t have a blender, you can use a food processor to blend the ingredients. Alternatively, you can use a regular bowl to mash the bananas and mix the ingredients by hand, but the texture might not be as smooth.

3. How can I make these pancakes sweeter?

If you want sweeter pancakes, you can add more maple syrup or honey to the batter. You can also top them with extra syrup or fresh fruit.

4. Can I use frozen spinach?

Yes, you can use frozen spinach in place of fresh spinach. Just be sure to thaw it and squeeze out any excess moisture before adding it to the batter.

Conclusion & Final Thoughts

Blender Banana Spinach Pancakes are a delicious and nutritious breakfast that’s perfect for anyone looking to enjoy a healthy, homemade meal without spending too much time in the kitchen. They’re full of fiber, vitamins, and minerals, thanks to the oats, bananas, and spinach. Plus, with the ease of making them in the blender, cleanup is a breeze.

Whether you’re looking for a new way to enjoy pancakes or need a quick and healthy breakfast, these Blender Banana Spinach Pancakes are sure to become a new favorite in your meal rotation. With a few simple swaps, you can customize them to suit any dietary need, so they’re great for everyone in the family. Enjoy these vibrant, green pancakes with your favorite toppings, and kickstart your day with a nutritious and delicious meal!