Spinach Pancakes
Ingredients
- 2 large eggs
- 1 ripe banana
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 cup fresh baby spinach
, tightly packed
- ¼ cup milk of choice
- 1½ cups old fashioned rolled oats
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
Directions
- 1
In a high-speed blender, combine the eggs, banana, maple syrup, oil, vanilla extract, spinach, and milk. Secure the lid and blend until smooth, with no spinach pieces visible.
- 2
Add in the rolled oats, baking powder, and salt and blend again until the batter looks smooth. Stop and scrape down the sides of the machine as needed, to make sure all of the oats are smoothly blended. Set it aside; the batter will thicken as it rests.
- 3
Heat a griddle or skillet over medium heat. You'll know it's ready to cook pancakes when a drop of water instantly sizzles when it hits the pan. Grease the pan with butter or cooking spray, then pour a ¼ cup of batter into the center. Use the back of a spoon to spread out the pancake batter if it's very thick.
- 4
Cook the first side for roughly 2 minutes, or until bubbles start to appear on top. Slide a flipper under the pancake and flip it over so the other side can cook, for about 2 more minutes. Remove the pancake when it's done and repeat with the remaining pancake batter, making roughly 10 pancakes.
- 5
You can keep pancakes warm by placing them on a baking sheet in a 200ºF oven. When they are all done, serve them warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months. Pop them in the toaster on a medium setting to reheat.
Spinach Pancakes
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About this Recipe
Looking for a delightful breakfast that's both secretly healthy and incredibly tasty? These Spinach Pancakes are your answer, offering a vibrant twist to your morning stack that's perfect for using up extra greens or celebrating St. Patrick's Day.
What makes these pancakes stand out is how effortlessly they blend fresh baby spinach with ripe banana and old-fashioned rolled oats. The banana provides natural sweetness and moisture, while the oats contribute to a wonderfully tender yet substantial pancake texture without any added flour. It's a simple, wholesome approach to a classic.
Prepare for a stack of beautifully green, fluffy pancakes with a subtly sweet flavor profile. You'll taste the gentle sweetness of banana and maple syrup, balanced by a faint, fresh earthiness from the spinach that never overwhelms. Each bite is light and airy, making these a genuinely pleasant way to enjoy your greens, appealing to both kids and adults.
These Spinach Pancakes are naturally made with old-fashioned rolled oats, providing a hearty base. Since the recipe calls for milk of choice, you have the flexibility to use any dairy or non-dairy milk you prefer, such as almond, soy, or cow's milk. For an added touch of richness, you can also substitute the olive oil with another neutral oil if desired.
These vibrant pancakes are perfect for a festive St. Patrick's Day breakfast or simply as a smart way to use up extra spinach any morning of the week. Serve them warm with additional maple syrup, fresh fruit, or a dollop of yogurt for a complete and satisfying meal.