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Blender Banana Spinach Pancakes Recipe

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3.9 from 6 reviews

These Blender Banana Spinach Pancakes are a quick, healthy, and delicious breakfast option made by blending rolled oats, spinach, bananas, and other wholesome ingredients into a smooth batter. They are naturally sweetened, packed with nutrients, and perfect for anyone looking to start their day with a nutritious meal that’s easy to prepare.

  • Total Time: 18 minutes
  • Yield: 8 pancakes

Ingredients

Dry Ingredients

  • 2 cups rolled oats, uncooked (use 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 substitute with 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, adjust depending on desired greenness

Instructions

  1. Blend dry ingredients: Add rolled oats, baking powder, salt, and cinnamon to a high-speed blender and blend until the oats become a fine powder. Pour this oat flour into a medium bowl and set aside.
  2. Puree wet ingredients: In the blender, combine baby spinach, mashed banana, milk, melted oil, eggs, and maple syrup or honey. Blend until the mixture is very smooth and well pureed.
  3. Combine batter: Pour the oat flour mixture back into the blender with the spinach and banana purée. Blend everything together until well combined and the batter is smooth.
  4. Heat skillet: Heat a skillet over medium-low heat and add a small amount of oil to prevent sticking.
  5. Cook pancakes: Using a 1/4 cup scoop or measuring cup, pour batter into the hot skillet. Cook until small bubbles form on the surface and the edges look dry, about 2 minutes. Flip and cook the other side for an additional 2 minutes until golden brown and cooked through.
  6. Serve and store: Transfer cooked pancakes to a plate and continue cooking the remaining batter. Serve the pancakes warm with your favorite toppings. Allow leftovers to cool completely before storing in an airtight container in the refrigerator for 4-5 days or freezer for up to a month.

Notes

  • For gluten-free pancakes, ensure that the rolled oats used are certified gluten free.
  • You can substitute mashed banana with unsweetened applesauce if preferred.
  • If you don’t have a high-speed blender, blend the oats first to a powder in batches or use pre-ground oat flour.
  • Adjust the amount of spinach based on how green and nutrient-dense you want your pancakes.
  • Use oil with a high smoke point like coconut or avocado oil to cook the pancakes evenly without burning.
  • Leftover pancakes can be refrigerated or frozen; reheat gently before eating for best texture.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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