Easy Banana Spinach Pancakes
User Reviews
5
Easy Banana Spinach Pancakes
Description
The recipe uses fresh spinach blended with plant-based milk to create a bright green liquid, which is combined with all-purpose flour, baking powder, salt, mashed banana, vanilla extract, and a sweetener like agave syrup. The batter is gently mixed to maintain a light texture. Cooking in a preheated nonstick pan with a bit of oil yields pancakes that develop gentle browning on both sides.
The pancakes have a moist crumb from the banana and a mild vegetable note from the spinach, balanced by the sweetness and vanilla aroma. Flipping at the appearance of bubbles ensures the pockets form and the interior cooks through with a light, fluffy texture.
These pancakes are served with optional vegan butter and maple syrup, highlighting their versatility as a breakfast or brunch option. The use of plant-based milk and oil makes them suitable for various dietary preferences.
Notes highlight the importance of using a blender over a food processor for smoother spinach puree, avoiding over-mixing to prevent toughness, and ensuring fresh baking powder for proper rise.
Ingredients
- 1 cup plant-based milk
- 2 cups spinach packed fresh
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons canola oil plus more for greasing, or vegetable oil
- 2 large banana mashed, ripe
- 1 ½ teaspoons vanilla extract
- 1 tablespoon agave syrup brown sugar, or maple syrup
- vegan butter for garnish (optional)
- maple syrup for garnish
Instructions
- In a blender, mix together the plant-based milk and spinach until there are no spinach chunks left.
- Add the remaining ingredients to a large mixing bowl. Pour in the green milk and gently mix until the batter is smooth.
- Preheat a nonstick pan over medium-high heat. If you don’t have a nonstick pan (or your nonstick pan needs a bit more slip), you can lightly oil the pan.
- Scoop out the batter with a ½ measuring cup and pour onto the preheated pan. Once bubbles begin to form, flip the pancake over and cook the other side until light brown. Remove from the heat and repeat until all the batter is cooked.
Notes
- Blend spinach with milk using a blender for a smooth green liquid; food processors may leave chunks.
- Do not over-mix the batter to avoid dense, rubbery pancakes; letting the batter rest for 20 minutes can help.
- Use fresh baking powder to ensure the pancakes rise and become fluffy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3 servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 90g | 30% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1195mg | 50% |
| Potassium | 727mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 25g | 50% |
| Vitamin A | 2900IU | 58% |
| Vitamin C | 22mg | 24% |
| Calcium | 432mg | 43% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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