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Stack of banana spinach pancakes on a white plate, drizzled with syrup and topped with banana slices and chia seeds

Banana Spinach Pancakes

These banana spinach pancakes are a quick and nutritious breakfast option, blending hearty oats, ripe bananas, and spinach into gluten-free greatness. Perfect for a healthy and tasty start to your day!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 323 kcal

Ingredients
  

  • 2 cups rolled oats (certified gluten-free, if needed)
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 1/4 cup milk of choice (e.g., almond milk)
  • 1 cup mashed ripe banana (about 2 medium bananas; sub unsweetened applesauce if desired)
  • 2 tbsp maple syrup or honey
  • 2 tbsp melted coconut oil or avocado oil (plus more for greasing)
  • 1–2 handfuls baby spinach

Instructions
 

  • Add oats, baking powder, salt, and cinnamon to a high-speed blender. Blend until the oats turn into a fine flour. Pour it into a bowl and set aside.
  • Combine spinach, banana, milk, eggs, maple syrup, and coconut oil in the blender. Blend until creamy and smooth.
  • Return the oat flour mixture to the blender and blend until the batter is completely mixed and smooth. If you don't have a high-speed blender, see notes below for a workaround.
  • Heat a skillet over medium-low heat. Grease with a small amount of oil.
  • Pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on top and the edges look set, about 2 minutes. Flip and cook the other side for another 2 minutes.
  • Repeat with the remaining batter. Serve warm with your favorite toppings, like fresh fruit, nut butter, or a drizzle of maple syrup.

Notes

Optional swaps: Replace eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water) for vegan pancakes or substitute bananas with unsweetened applesauce for a mild flavor.